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Slow-Cooker Beef and Peppers Over Polenta
INGRIDSTEVENS9Ingredients
4Hours
410Calories
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Description
Real Simple
Ingredients
US|METRIC
6 SERVINGS
- 14.5 oz. whole peeled tomatoes (crushed)
- 1 lb. bell peppers (assorted, sliced, about 3)
- 1 onion (medium, chopped)
- 1/2 tsp. dried oregano
- 2 cloves garlic (chopped)
- black pepper
- 2 lb. beef chuck (cut into 2 pieces)
- 1 cup polenta
- basil leaves (for serving)
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Directions
- Combine the tomatoes (with their juices), bell peppers, onion, oregano, garlic, and ½ teaspoon each salt and black pepper in a 4- to 6-quart slow cooker. Season the beef with 1 teaspoon salt and ½ teaspoon black pepper; place on top of the tomato mixture. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
- Shred the meat into large chunks. Spoon off any excess fat from the liquid.
- Twenty minutes before serving, cook the polenta according to the package directions. Serve the polenta topped with the beef stew and basil.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium290mg12% |
| Potassium680mg19% |
| Protein30g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C110% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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