This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste.
—Frances Conklin, Cottonwood, ID
Prep: 25 min. • Cook: 8 hours • Makes: 8 servings
1. In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker.
2. In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef.
3. Cover and cook on low for 8-10 hours or until beef is tender. Serve with cooked rice if desired.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
1 cup: 290 cal., 7g fat (2g sat. fat), 64mg chol., 465mg sod., 29g carb. (17g sugars, 3g fiber), 28g pro. Diabetic exchanges: 3 lean meat, 2 vegetable, 1 starch, ½ fat.