Mediterranean Beef Stew
1 Potato cut into 1-inch cubes (about 1 cup)
1 Carrot cut into 1-inch cubes (about 1 cup)
1 Zucchini chopped (about 2 cups)
1 lb Beef stew meat fat trimmed and cut into ½-inch pieces
70 ½ oz canned Italian-style diced tomatoes
¼ tsp Black pepper ground
¼ tsp Cinnamon ground
1 tsp Salt
Supplies You'll Need:
Slow cooker
Cutting board
Knife
Can opener
Measuring spoon
1
Place potatoes, carrots, and zucchini in the bottom of a 2-4 quart slow cooker.
2
Add beef and remaining ingredients.
3
Cover and cook on HIGH for 5 hours or until meat is tender.
4
Or, cover and cook on HIGH 1 hour, then reduce to LOW heat and cook on LOW for 7 hours.
Nutrition Facts
4 servings
Serving size
2 cups
- Amount per serving
- Calories296
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 1g5%
- Sodium 556mg25%
- Total Carbohydrate 17g7%
- Dietary Fiber 2g8%
- Protein 40g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
1 Potato cut into 1-inch cubes (about 1 cup)
1 Carrot cut into 1-inch cubes (about 1 cup)
1 Zucchini chopped (about 2 cups)
1 lb Beef stew meat fat trimmed and cut into ½-inch pieces
70 ½ oz canned Italian-style diced tomatoes
¼ tsp Black pepper ground
¼ tsp Cinnamon ground
1 tsp Salt
Supplies You'll Need:
Slow cooker
Cutting board
Knife
Can opener
Measuring spoon
