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Suggest a better descriptionHeat half the oil in a large frypan over medium high heat. Add the beef and cook for 5 minutes or until browned. Transfer to slow cooker bowl.
Heat the remaining oil over medium heat, add the onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until softened. Add to slow cooker.
Add the wine, tomatoes, thyme and bayleaf to slow cooker, stir to combine. Cover and cook for 4 hours on high (or 8 hours on low). Remove the lid half way through cooking.
Remove and discard bayleaves. Serve with green beans and mashed potato.
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Serving Size: 1 Serving (752g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 268 | ||
Calories from Fat: 38 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.5mg | 2 % | |
Potassium 1220.9mg | 32 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 18.5g | ||
Protein 4g | 6 % | |
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: 268
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