In crockpot, mix the potatoes, carrots, onion and celery. Toss the beef with the flour to coat evenly. Add to crockpot. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper. Cove rand cook on high 1 to 1 1/2 hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.
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|Serving Size: 1 serving (525g)|
|Recipe Makes: 6|
|Calories from Fat: 77 (17%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 79.1mg||24 %|
|Sodium 147.4mg||5 %|
|Potassium 1734.3mg||46 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 41.5g|
|Protein 40.2g||57 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 446
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