Try this Slow-Cooked Spezzadine (Crockpot Italian Beef Stew) recipe, or contribute your own.Suggest a better description
Dust beef with pan-searing flour; pat off excess.
Heat oil in a large braising pan over medium heat. Brown beef, one pound
at a time, on all sides, for 8-10 minutes. Transfer beef to a slow cooker.
Add mirepoix and potatoes to pan; saute 3-4 minutes, stirring occasionally.
Add wine; stir to deglaze. Simmer to reduce by a third, 3-5 minutes.
Transfer to slow cooker.
Add tomatoes, rosemary and beef broth. Cook on high 4-6 hours or low 6 to
8 hours. Carefully remove cover to avoid steam. Stir in peas, onions;
heat through. Add salt and pepper to taste.
WW 8.8 points for a 2-cup serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 to 8 serving (101g|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (24%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 68.5mg||2 %|
|Potassium 114.2mg||3 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.1g|
|Protein 0.3g||0 %|
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Calories per serving: 89
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