3¼-3½ pounds well-marbled beef, cut for stew
2 cans (14 ounces each) Italian-style stewed tomatoes, with juice
4 cups water
4 large cloves garlic
1 large onion, coarsely chopped
Place all ingredients in the bowl of a slow cooker. Stir and cover. Cook for 8-10 hours on low setting.
When beef is fork-tender, turn off heat and serve, or cool to store. Beef may be refrigerated for up to four days or frozen (in 1-cup increments) for up to three months.
Makes 8 cups.
Cook’s note: Most slow cooker recipes call for 8-10 hours on low or 4-6 on high. But I found in testing this recipe that the meat was not nearly tender enough even at 6 hours on high. I strongly suggest using the lower temperature for only the longer period of time.
If you prefer to cook stove-top, bring the ingredients to a boil over high heat, then reduce heat and simmer on low, watching the liquid levels for 4 hours or until beef is fall-apart tender. Add water as necessary.
@Recipe nutrition:Nutrition values per 1/3 cup: 92 calories (28 percent from fat), 3 g fat (1 g saturated), 3 g carbohydrates, 1 g fiber, 14 g protein, 38 mg cholesterol, 145 mg sodium.