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Slow-Cooker Italian-Style Beef Stew
slices bacon, cut into 1/2-inch pieces
boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
large onion, cut into 1/2-inch wedges
lb carrots, cut diagonally into slices
cup dry red wine
cups Progresso™ beef flavored broth (from 32-oz carton)
tablespoons Gold Medal™ all-purpose flour
teaspoon dried basil leaves
teaspoon dried thyme leaves
can (14.5 oz) diced tomatoes, undrained
package (8 oz) sliced fresh baby portabella mushrooms
cup dry-pack julienne-cut sun-dried tomatoes
Fresh Italian (flat-leaf) parsley leaves, if desired
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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