Try this Old-Fashioned Slow Cooker Beef Stew recipe, or contribute your own.
Suggest a better descriptionIn large Dutch oven, heat oil over medium heat; cook onions, stirring occasionally, until lightly coloured, about 5 minutes.
Add garlic, thyme and marjoram; cook, stirring, for 1 minute. Add beef, carrots, celery and rutabaga; sprinkle with flour and cook, stirring, until flour is moistened, about 1 minute.
Stir in broth, wine, potatoes and tomatoes, breaking up tomatoes with spoon; cover and cook on low for 8 to 10 hours.
Stir in peas, salt and pepper; cook until heated through, about 2 minutes. Sprinkle with parsley.
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Serving Size: 1 Serving (675g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 260 | ||
Calories from Fat: 21 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 923.4mg | 32 % | |
Potassium 1179.7mg | 31 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 39.9g | ||
Protein 8.9g | 13 % | |
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: 260
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