Combine beef, onion, carrots, garlic, tomatoes, wine, orange strips, thyme, salt, piment d'Espelette, and bay leaves in a 5- or 6-quart slow cooker. COver and cook until beef is fork-tender, 4-5 hours on high or 8-10 hours on low.
About 20 minutes before cooking time is up, heat oil in large nonstick skillet over medium heat. Add mushrooms and cook, stirring, until browned and liquid is evaporated about 8 minutes.
Stir mushrooms and olives into stew. Cover and cook on high until mushrooms are tender, about 10 minutes longer. Remove orange strips and bay leaves.
Serving size is 1 1/2 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 102 (41%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 46.1mg||14 %|
|Sodium 169.3mg||6 %|
|Potassium 687.8mg||18 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.7g|
|Protein 19g||27 %|
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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: 248
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