EASY Crockpot Beef 'n Bean Pot

Beef stew is always good, but I like the idea of adding beans and using a little less beef. This recipe is easy to prepare and warming to the bones and is good for you, too. Hope you enjoy it one of these cool fall nights.

1/2 pound boneless beef (round or rump) 1/8 cup vegetable oil 2 clove garlic -- minced 4 medium onions -- quartered 2 19-ounce can baked beans (*health food store) 1 teaspoon honey 1 10-ounce can beef broth 1 teaspoon thyme 1 tablespoon Worcestershire sauce 1/8 teaspoon pepper 2 tablespoons cornstarch 1/4 cup water

*health food store baked beans won't be filled with sugar.

Cut beef into 1-inch (2.5 cm) pieces. Heat oil in large saucepan or dutch oven; add meat and garlic and sauté until meat is browned. Add onions, beans, honey, beef broth, thyme, Worcestershire sauce and pepper, stir till mixed. Dump everything into your crockpot and make sure you scrape the bottom of the dutch oven-all the good flavor stuff is there. Simmer covered 4 hours on high or until meat is tender. Then, mix cornstarch with water and stir into stew; and cook until mixture comes to boil again, then take off the lid to allow sauce to thicken. Serve over hot mashed potatoes or noodles or in a bowl with crusty bread.

Per serving: 566 Calories (kcal); 20g Total Fat; (46% calories from fat); 35g Protein; 43g Carbohydrate; 81mg Cholesterol; 862mg Sodium

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