Beef Beef Paprikash (slow cooker) By Sandra Woodruff Feb 24, 2008, 19:35 Yield: 5 servings 2 medium-large carrots, halved lengthwise and sliced (1 cup) 2 medium-large yellow onions, cut into thin wedges 1 1/2 pounds lean beef stew meat or top round roast cut into 3/4-inch chunks 1/2 cup beef broth 14 1/2-ounce can diced tomatoes with green peppers and onion 2 tablespoons tomato paste 1 1/2 tablespoons paprika 2 teaspoons crushed garlic 1/2 teaspoon ground black pepper 1. Place the carrots and onion in a 3 1/2-quart slow cooker. Set aside. 2. Coat a large nonstick skillet with cooking spray and preheat over medium-high heat. Brown the meat (in 2 batches) for a couple of minutes and then add to the slow cooker. 3. Use the broth to “rinse out” the skillet; pour into a blender. Add the undrained tomatoes, tomato paste, paprika, garlic, and black pepper. Blend until smooth and pour over the meat in the slow cooker. Cook at high for 3 to 3 1/2 hours or at low for 6 to 7 hours or until the meat is very tender. 4. Serve hot over whole wheat noodles, brown rice, or low-fat potatoes if desired. Nutritional Facts (per 1-cup serving) Calories: 239    Carbohydrates: 16 g    Fiber: 3.9 g   Fat: 5.3 g   Sat. Fat: 1.7 g Cholesterol: 73 mg     Protein: 32 g    Sodium: 374 mg   Calcium: 43 mg GI rating: low Diabetic exchanges: 3 lean meat, 1 carbohydrate © Copyright 2005 by eatsmarttoday.com