Recipe came from Kim Felderhoff
1. Pour flour into a 1 gallon ziplock bag. Add meat, in batches, and shake to evenly coat all pieces.
2. Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crock pot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the cubes.
3. Remove from heat and add tomato soup, Italian seasonings, bay leaves and black pepper and stir to combine.
4. Pour into the crock pot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.
5. Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water. Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and serve.
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Serving Size: 1 Serving (611g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 956 | ||
Calories from Fat: 556 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.8g | 82 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 201.3mg | 62 % | |
Sodium 577.9mg | 20 % | |
Potassium 1611.1mg | 42 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 37.6g | ||
Protein 54.4g | 78 % | |
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: 956
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