Slow Cooker and low sodium
Combine 1/2 cup flour and pepper, stir to blend. Add beef and toss to coat.
Brown beef on all sides in a skillet over medium heat- about 6 to 8 minutes. Remove beef to slow cooker. Add broth to the skillet/pan and heat while scraping the browned bits from the pan. Pour the broth, green chiles and oregano into the slow cooker.
Cover and cook on low for 7 to 8 hours, meat should be very tender. Turn slow cooker to high. Stir the remaining flour into the water to make a smooth slurry. Whisk into the slow cooker, cover and cook on high 15 minutes until thickened. (I like this alternative, use 1/4 cup of instant tapioca to thicken. No water needed, just pour in the tapioca, stir and cook).
Serve over hot, cooked white or brown rice and top with diced tomoto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 466 | ||
Calories from Fat: 128 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 100.6mg | 3 % | |
Potassium 157.5mg | 4 % | |
Total Carbohydrate 75.8g | 22 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 72.7g | ||
Protein 7.2g | 10 % | |
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: 466
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