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Crockpot Beef Stew2

2 lbs boneless beef round steak, cut into 1 inch cubes
1/4 cup Light balsamic vinaigrette salad dressing
1 tbsp Dijon mustard
2 carrots, peeled, sliced
1 large red potato, cut into 1 inch cubes
8 fresh mushrooms, sliced
4 cloves garlic, minced
1 can (14.5 oz) Italian-style diced tomatoes, undrained
1/4 cup flour
1/4 cup water
1 pkg (12 oz) whole wheat egg noodles, uncooked

1. Heat a nonstick skillet to medium-high heat. Add meat in batches; cook 4 to 5 minutes or until evenly browned, stirring frequently. Place in slow cooker.

2. Mix together the salad dressing and mustard; pour over meat. Top with next 5 ingredients and cover crock pot with lid.

3. Cook on LOW 8 hours OR HIGH 4 hours, cooking noodles as directed on package for the last 15 minutes.

4. Mix together flour and water; stir into meat mixture. Cook, covered, 5 minutes or until sauce is slightly thickened; stir before serving. Serve over drained noodles.

YIELD: 8 Servings
Serving Size: 1/8 of recipe.

WW PointsPlus = 8 per 1/8 recipe serving.

Calories: 340, Carbohydrates: 42g, Fat: 5 g, Fiber: 5g, Protein: 30g
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WW Plus+ = 8
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