Fresh Italian (flat-leaf) parsley leaves, if desired
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Steps
1
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.
2
Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
3
Cover; cook on Low heat setting 7 to 8 hours.
4
Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.
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Nutrition Facts
Serving Size:1 Serving
Calories
270
Total Fat
15g
0%
Saturated Fat
6g
0%
Sodium
420mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
2g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Vegetable;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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