Beef Stew with Carrots and Parsnips

A splash of red wine and seasoned tomatoes add big flavor without fat to our stew made even lighter with lean beef.

Ingredients

• 2 parsnips (12 oz.), halved
• 12 oz. baby carrots
• 2 lbs. lean beef stew meat, cut into 1¼” pieces
• 2 tsp. dried Italian seasoning
• 1 (14.5 oz.) can seasoned diced tomatoes
• ½ cup red wine
• ⅓ cup tomato paste
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1½ tsp. grated lemon zest

Instructions

1. Coat 6-qt. slow cooker with cooking spray; add parsnips and carrots. Sprinkle beef with seasoning, ¾ tsp. salt and ¼ tsp. pepper. Place on top of vegetables. In bowl, stir together tomatoes with their juice, red wine, tomato paste and garlic; pour over beef. Cover; cook on low 8 hrs. Stir.
2. Combine parsley and lemon zest. Sprinkle some over stew; serve stew with remaining mixture.