Hot Beef Sundaes

Makes 4 servings
Prep and cooking time on high setting: 4-1/4 to 5-1/4 hours
Prep and cooking time on low setting: 8-1/4 to 9-1/4 hours

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Ingredients:

• 1-1/2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 cup jarred beef gravy
• 1 cup frozen peas or mixed vegetables
• 2 cups instant potato flakes
• 2-1/2 cups reduced-fat milk
• 1/2 cup shredded Cheddar cheese
• 1/4 cup reduced-fat or fat free dairy sour cream
• 4 cherry or grape tomatoes
• 1/4 teaspoon salt

Combine beef, onions, garlic and gravy in 3-1/2 to 5-1/2-quart slow cooker; toss to coat evenly. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours or until beef is fork-tender. Add peas and cook until peas are just tender, about 5 minutes.

Meanwhile, heat milk in medium saucepan over medium heat until just steaming. Add potato flakes and salt; stir until smooth. Remove from heat; keep warm.

Using ice cream scoop, place 2 scoops (about 1/3 cup each) mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide beef mixture evenly over potatoes in each dish. Evenly sprinkle with cheese and top with sour cream. Place 1 tomato in center of each serving for "cherry."
 

Nutrition Facts per serving for main dish recipe:

Calories	478
Total Fat	18 g
Saturated Fat	9 g
Cholesterol	106 mg
Sodium	708 mg
Protein	38 g
Carbohydrates	39 g
Dietary Fiber	4.2 g