CROCK POT STEW

15 Ounces Lean beef, cubed 2 Cups Tomatoes, canned 1 Cup Nonfat Beef Broth 1/4 Cup Red Wine 1 Tablespoon Worcestershire Sauce 1 Each Bay Leaf 1 Tablespoon Thyme

1 Tablespoon Rosemary 1 Teaspoon Marjoram 1 Tablespoon Garlic, crushed 1/2 Teaspoon Pepper 1 Each Onion, diced 10 Ounces Potato, diced 1 Cup Carrot, Chopped

Place all ingredients in a crock-pot and cook on high for 4 hours Serve.

SERVINGS 6; CALORIES 238; FAT 10.8 g; PROTEIN 16.9 g; CARBS 17.6g; FIBER 3.2 g; CHOL 43 mg; IRON 3.4 mg; SODIUM 318 mg; CALC 73 mg SERVING SIZE= 1 Cup

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Updated 12/7/99