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Slow-Cooker Zesty Italian Beef Tips

Slow-Cooker Zesty Italian Beef Tips
  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 6
Kalamata olives and sun-dried tomatoes turn a classic beef dish into a Mediterranean sensation!
Updated February 8, 2010

Ingredients

  • 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)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
8g
39%
Trans Fat
1g
Cholesterol
95mg
31%
Sodium
1170mg
49%
Potassium
980mg
28%
Total Carbohydrate
72g
24%
Dietary Fiber
7g
26%
Sugars
12g
Protein
41g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
40%
40%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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