8 ounces presliced mushrooms
2 pounds lean stew meat, trimmed of fat
One 16-ounce bag baby carrots
One 8-ounce can tomato sauce
1/3 cup pure maple syrup
2 tablespoons cider vinegar
1/2 teaspoon kosher salt
3 tablespoons cornstarch
3 tablespoons cold water
1 cup frozen petite peas, thawed
- Place the mushrooms in the bottom of a 5- or 6-quart slow cooker. Top with the stew meat and carrots. In a bowl, mix together the tomato sauce, maple syrup, and vinegar, and salt and pour evenly over the meat and vegetables. Cover and cook on low until the meat and carrots are tender, 6 to 7 hours.
- When done, maintain the slow cooker on low heat. In a bowl, whisk together the cornstarch and water until well combined. Gently stir the cornstarch mixture and the peas into the slow cooker and cover until the liquid thickens and the peas heat through, about 5 minutes.
Nutrition Information per Serving: 350 calories, 11g fat (4g saturated), 29g carbohydrate, 420mg sodium, 4g fiber, 32g protein, 220% vitamin A, 15% vitamin C, 24% iron