Makes 6 servings (1½ cups per serving)

Ingredients

• 1 tbsp all-purpose flour
• ¼ tsp salt
• 1 tsp pepper
• 2 lb. stewing beef, cut into 1-inch cubes
• 1 tbsp canola oil
• 1 tbsp balsamic vinegar
• 2 cups beef stock
• 1 cup onion, chopped
• 1 cup carrots, peeled and chopped
• 1 cup celery, chopped
• 1 cup sweet potato, peeled and chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• ¾ cup frozen peas

Preparation

1. Combine flour, salt and pepper in a large bowl or resealable bag. Toss the beef in the flour mixture, ensuring all sides of the beef are evenly coated.
2. Heat oil in pan on medium-high heat and brown the beef.
3. Transfer the browned beef to a slow cooker. Add remaining ingredients except the peas. Stir to combine.
4. Cook for 4 hours on high or 8 hours on low.
5. 30 minutes before serving add the peas to the slow cooker. Cook until peas are heated through.
6. Serve and enjoy!

Nutritional analysis per serving: 307 calories, 14 g fat, 24 g protein, 20 g carbohydrate (16 g available carbohydrate), 4 g fibre, 292 mg sodium

My Viva Servings: 1 grain, 3 proteins, 1 vegetable

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