Slow cooker beef goulash

Choosing lean beef stew meat will give your body protein, B vitamins and iron without a lot of saturated fat.

Ingredients

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1 tablespoon paprika
1/4 teaspoon freshly ground black pepper
1 large (or 2 medium) yellow onions, chopped
4 to 6 ribs celery, chopped
1 14-ounce can low-sodium diced tomatoes
1 14-ounce can low-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
4 cups whole-grain noodles, cooked and drained

Directions

1. Place beef in a 4-quart (or larger) slow cooker. In a small bowl, combine spices. Mix until blended. Pour spice mixture over meat and toss to coat beef. Add onion and celery.
2. In a small saucepan, combine tomatoes, broth, Worcestershire and garlic over medium heat. Once simmering, pour over meat. Cover slow cooker and cook 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. In a small bowl, combine cornstarch and water. Stir. Add to slow cooker and cook on high, stirring 2 to 4 times, until thickened, about 10 to 15 minutes.
4. Pour 1 cup meat mixture over 1/2 cup noodles. Serve warm.

Makes 8 servings

Recipe contains: wheat, corn

Note: Worcestershire sauce may contain anchovies