Price for 4: $12.01
- 1 8-oz zucchini, cut in ½" rounds
- 1 ½ cup baby carrots
- 1 14.5-oz can diced tomatoes
- 1 onion, cut in ½" wedges
- 3 Tbsp flour
- ½ tsp salt
- ½ tsp oregano
- ½ tsp dried sage
- 1 ½ lbs beef chuck, cut in 1" pieces
- 1 cup lower-sodium chicken broth
- 2 Tbsp cornstarch
- Egg noodles
1. Combine zucchini, carrots, tomatoes, and onion in slow cooker.
2. Combine the flour, salt, oregano, and sage in a bowl; add the beef and toss thoroughly to coat. Add to the slow cooker; pour in the broth, cover, and cook on low 8 to 10 hours without removing the lid.
3. Combine 2 Tbsp of liquid from the pot with the cornstarch; stir back into the pot and turn the slow cooker to high. Cover and cook 20 minutes, until the stew is thickened. Serve over egg noodles.
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