Heart Healthy
Fresh mango and cilantro add the perfect balance to this beef stew with its full-flavored complements of Worcestershire sauce, chili powder, and just a bit of cinnamon. Serving it over whole-wheat couscous is an easy way to boost your fiber intake.
Slow Cooker Size/Shape: 5- to 7-quart round or oval
Slow Cooking Time: 8 to 9 hours on low, OR 5 to 5 1/2 hours on high
Print Recipe
Beef Stew with Fresh Mango
Fresh mango and cilantro add the perfect balance to this beef stew with its full-flavored complements of Worcestershire sauce, chili powder, and just a bit of cinnamon. Serving it over whole-wheat couscous is an easy way to boost your fiber intake.
Slow Cooker Size/Shape: 5- to 7-quart round or oval
Slow Cooking Time: 8 to 9 hours on low, OR 5 to 5 1/2 hours on high
-
Servings:
6
-
Serving Size :
1 cup stew and ½ cup couscous
Ingredients
Stew Ingredients
-
beef -
tomatoes -
1 medium onion -
red bell pepper -
2 tablespoons Worcestershire sauce -
1 tablespoon chili powder -
2 medium garlic cloves -
1/2 teaspoon cinnamon -
1/4 teaspoon salt -
1/4 teaspoon black pepper
_____________________ + _____________________
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1 cup couscous -
1 1/2 cups beef broth OR -
1 1/2 cups vegetable broth -
1 medium mango -
1/2 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
In the slow cooker, stir together the beef, tomatoes, onion, bell pepper, Worcestershire sauce, chili powder, garlic, cinnamon, salt, and pepper. Cook, covered, on low for 8 to 9 hours or on high for 5 to 5 1/2 hours, or until the beef is tender. -
About 10 minutes before serving time, prepare the couscous using the package directions, omitting the salt and substituting the broth for the water. Spoon into bowls. Ladle the stew onto the couscous. Top with the mango and cilantro.
Cooking Tip: If you have any stew and couscous left over, make tacos! Combine the stew and couscous, warm the mixture in the microwave, spoon onto warmed corn tortillas, and top each with a dollop of fat-free sour cream and a little shredded low-fat Cheddar cheese. Roll up jelly-roll style or eat using a knife and fork.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 395 | |
|---|---|---|
| Total Fat | 9.0 g | |
| Saturated Fat | 3.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 3.5 g | |
| Cholesterol | 71 mg | |
| Sodium | 224 mg | |
| Total Carbohydrate | 50 g | |
| Dietary Fiber | 8 g | |
| Sugars | 15 g | |
| Protein | 30 g | |
Dietary Exchanges
2 starch, 2 vegetable, 1/2 fruit, 3 lean meat
-
Servings:
6
-
Serving Size :
1 cup stew and ½ cup couscous
Ingredients
Stew Ingredients
-
beef -
tomatoes -
1 medium onion -
red bell pepper -
2 tablespoons Worcestershire sauce -
1 tablespoon chili powder -
2 medium garlic cloves -
1/2 teaspoon cinnamon -
1/4 teaspoon salt -
1/4 teaspoon black pepper
_____________________ + _____________________
-
1 cup couscous -
1 1/2 cups beef broth OR -
1 1/2 cups vegetable broth -
1 medium mango -
1/2 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
In the slow cooker, stir together the beef, tomatoes, onion, bell pepper, Worcestershire sauce, chili powder, garlic, cinnamon, salt, and pepper. Cook, covered, on low for 8 to 9 hours or on high for 5 to 5 1/2 hours, or until the beef is tender. -
About 10 minutes before serving time, prepare the couscous using the package directions, omitting the salt and substituting the broth for the water. Spoon into bowls. Ladle the stew onto the couscous. Top with the mango and cilantro.
Cooking Tip: If you have any stew and couscous left over, make tacos! Combine the stew and couscous, warm the mixture in the microwave, spoon onto warmed corn tortillas, and top each with a dollop of fat-free sour cream and a little shredded low-fat Cheddar cheese. Roll up jelly-roll style or eat using a knife and fork.