Ingredients:

• 2 teaspoons vegetable oil
• 1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
• 1 medium onion, chopped (1/2 cup)
• 1 can  (14 ounces) beef broth
• 1 can  (14 1/2 ounces) diced tomatoes
• 8 ounces fresh mushrooms, sliced
• 2 medium carrots, sliced (1 cup)
• 1/2 cup water
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1 leaf bay leaf
• 2 teaspoons cornstarch
• 4 teaspoons cold water
• 3/4 cup Uncle Ben’s quick-cooking rice
• 1/4 cup dry red wine (optional)

Directions:

In a 3 1/2- to 4-quart slow cooker, stir together the beef, onion, broth, undrained tomatoes, mushrooms, carrots, 1/2-cup water, oregano, garlic powder, thyme, pepper, and bay leaf.  Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 4 to 4 1/2 hours.  Stir together cornstarch and 4 teaspoons cold water.  Stir into beef mixture along with rice.  If using low-heat setting, turn to high-heat setting.  Cover and cook 30 minutes more. If desired, stir in wine.  Discard bay leaf.

Calories: 197, Fat: 7 g, Cholesterol: 28 mg, Sodium: 492 mg, Carbohydrates: 18 g, Fiber: 2 g, Protein: 16 g