Seattle's Premier Boutique Fitness Studio | 606 Broadway East | (206) 325-0662
Check out the video from last Sunday’s Platinum Club Party. Great food and the best guests. Next event, Sunday January 18th 2015 from 6:00 pm to 8:00 pm. Make plans now to be there!
If you have any questions how to qualify please ask an instructor or anyone at the front desk. We look forward to seeing you on the 18th!
Makes: 4 servingsIngredients:
1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces3 medium carrots, cut into 1/2-inch-thick slices
2 small potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
2 14-1/2-ounce cans diced tomatoes
1 cup water
1/2 cup loose-pack frozen peas
Fresh parsley sprigs (optional)Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined.2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired.Nutrition facts per serving: 269 calories, 28g protein, 29g carbohydrate, 4g fat (1g saturated), 4g fiber