Main Dish

Italian Stewed Beef

Low is the way to go here. We found in testing that the meat was not nearly tender enough even after 6 hours on high. If you prefer to cook on the stove, bring the ingredients to a boil over high, reduce heat to low and simmer 4 hours or until beef is fall-apart tender.

Start to finish: 15 minutes prep, 8 to 10 hours slow cooking on low.

3 1/4 to 3 1/2 pounds well-marbled beef, cut for stew

2 (14-ounce) cans Italian-style stewed tomatoes

4 large cloves garlic

1 large onion, coarsely chopped

Place all ingredients in a slow cooker. Add 4 cups water. Stir and cover. Cook for 8 to 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 portions) for up to three months.) Makes 8 cups.

Per 1/3 cup: 92 calories (28 percent from fat), 3 g fat (1 g saturated), 38 mg cholesterol, 14 g protein, 3 g carbohydrates, 1 g dietary fiber, 145 mg sodium.