- combine onion, tomatoes, paste, 1/2 cup beef broth, spices in slow cooker. Add roast.
- cook on LOW 8 hours
- shred roast and add beans. Whisk together 1/4 cup beef broth and cornstarch. Add and allow 15 more on HIGH to thicken.
To make side:
Bring chicken broth to boil. Whisk slowly in polenta and salt& pepper. Simmer 5 min.
Add Parmesan and butter until melted.
(We needed to double polenta for leftover stew, it made a ton!).
6 servings. 45C/13F/40P. 461 calories
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1222g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2211 | ||
Calories from Fat: 1156 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.5g | 171 % | |
Saturated Fat 37.9g | 189 % | |
Monounsaturated Fat 52.2g | ||
Polyunsanturated Fat 27.2g | ||
Cholesterol 623.5mg | 192 % | |
Sodium 697.5mg | 24 % | |
Potassium 2940.5mg | 77 % | |
Total Carbohydrate 82.3g | 24 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 61.5g | ||
Protein 173.4g | 248 % | |
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: 2211
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