Kalamata olives and sun-dried tomatoes turn a classic beef dish into a Mediterranean sensation!
lb beef stew meat
cup frozen small whole onions (from 1-lb bag), thawed
jar (6 oz) pitted kalamata or Greek olives, drained
cup sun-dried tomatoes in oil, drained, chopped
jar (26 oz) marinara sauce
cups uncooked bow-tie (farfalle) pasta (12 oz)
In 3 1/2- to 4-quart slow cooker, place beef and onions. Top with olives and tomatoes. Pour marinara sauce over top.
Cover; cook on Low heat setting 8 to 10 hours.
About 25 minutes before serving, cook and drain pasta as directed on package. Serve beef mixture over pasta.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.