Slow-Cooker Zesty Italian Beef Tips

Slow-Cooker Zesty Italian Beef Tips

Kalamata olives and sun-dried tomatoes turn a classic beef dish into a Mediterranean sensation!

Prep Time

10

Minutes

Total Time

8:10

Hrs:Mins

Makes

6

servings

2
lb beef stew meat
1
cup frozen small whole onions (from 1-lb bag), thawed
1
jar (6 oz) pitted kalamata or Greek olives, drained
1/3
cup sun-dried tomatoes in oil, drained, chopped
1
jar (26 oz) marinara sauce
6
cups uncooked bow-tie (farfalle) pasta (12 oz)
  1. In 3 1/2- to 4-quart slow cooker, place beef and onions. Top with olives and tomatoes. Pour marinara sauce over top.
  2. Cover; cook on Low heat setting 8 to 10 hours.
  3. About 25 minutes before serving, cook and drain pasta as directed on package. Serve beef mixture over pasta.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Can't find pitted kalamata olives? To easily remove pits, place olives on work surface; press the broad side of a knife over each olive, and lift the pit out.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 690
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 8g,
    • Trans Fat 1g),
  • Cholesterol 95mg;
  • Sodium 1170mg;
  • Total Carbohydrate 72g
    • (Dietary Fiber 7g,
    • Sugars 12g),
  • Protein 41g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.