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Slow-Cooker Italian Beef Stew
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-
Prep
15
min
-
Total
12
hr
30
min
-
Servings
6
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Ingredients
-
1
pound beef stew meat
-
1
teaspoon beef base
-
3
large carrots, cut into 1-inch pieces (2 cups)
-
2
medium stalks celery, cut into 1-inch pieces (1 1/2 cups)
-
2
cloves garlic, finely chopped
-
1
medium onion, coarsely chopped (1 1/2 cups)
-
1/4
teaspoon pepper
-
1
can (19 ounces) Progresso™ cannellini (white kidney) beans, rinsed and drained
-
1
can (28 ounces) crushed tomatoes in puree, undrained
-
1
jar (12 ounces) beef gravy
-
2
teaspoons Italian seasoning
-
1
teaspoon sugar
-
2
cups frozen cut green beans (from 1-pound bag)
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Steps
-
1
Place beef, beef base, carrots, celery, garlic, onion, pepper, kidney
beans, tomatoes and gravy in order listed in 3 1/2- to 4-quart slow
cooker.
-
2
Cover and cook on low heat setting 10 to 12 hours.
-
3
Stir in Italian seasoning, sugar and frozen green beans. Increase
heat setting to high. Cover and cook 15 minutes or until green beans are
tender.
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-
If you can't find white kidney beans, red ones will taste just fine.
-
The Italian seasoning is added at the end to preserve its flavor.
-
Serve a tossed green salad and hot garlic bread to round out this meal.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 340
- Calories from Fat
- 100
- Total Fat
- 11g
- Cholesterol
- 50mg
- Sodium
- 800mg
- Total Carbohydrate
- 41g
- Protein
- 29g
Exchanges:
2 Starch; 2 Vegetable;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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