Very quick and easy. Prep the night before and keep in the fridge until the morning for best results.
Play with the spices and vegetables used. Also good with sweet potatoes, turnip and squash instead of classic potato and carrot. Because this stew is made in the slow cooker, the vegetables retain their shape well.
Trim meat and peel and chop vegetables. Combine V8 juice (or recipe starter), sugar, salt, basil and oregano and red wine (optional - but very effective at tenderizing the beef) and minute tapioca (or tomato paste).
Place meat on the bottom of the crock pot and cover with sauce. Layer vegetables on top. If leaving in the fridge overnight do not stir so that meat can tenderize in the tomato sauce.
6 hours before dinner, stir and cook in crock pot on medium heat.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 251 | ||
Calories from Fat: 90 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 35.8mg | 11 % | |
Sodium 96.3mg | 3 % | |
Potassium 879.4mg | 23 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 19g | ||
Protein 18.2g | 26 % | |
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: 251
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