Cooking light - March 2009
Heat oil in skillet over medium-high heat. Sprinkle beef with salt and pper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker. Add onions and garlic to pan; saute 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion in cooker. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on low 8 hours. Stir in remaining salt and pepper. Discard bay leaves and sprigs.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 370 | ||
Calories from Fat: 192 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 957.7mg | 33 % | |
Potassium 949.1mg | 25 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 14.2g | ||
Protein 25.2g | 36 % | |
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: 370
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