Ingredients
- 1 lb boneless beef chuck roast, cut into 1-inch pieces
- 1 Tbsp vegetable oil
- 14.5 cans no-salt-added diced tomatoes, undrained
- 1 cup water
- 3 medium carrots, sliced (1-½ cups)
- 2 small potatoes, peeled (if desired) and cut into ½-inch cubes
- 1 large onion, chopped (1 cup), or 1 cup halved boiling onions
- ½ tsp salt
- ½ tsp dried thyme, crushed
- ½ cup frozen peas, thawed
- Fresh Italian (flat-leaf) parsley sprigs
How to Make It
- In a large skillet brown meat in hot oil over medium-high heat. Transfer meat to a 3-½- to 4-½-quart slow cooker. Add tomatoes, the water, carrots, potatoes, onion, salt, and thyme to cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours. Stir in peas. Garnish each serving with parsley.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 314 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 50 mg 17% |
Sodium 517 mg 9% |
carbohydrates 30 g 23% |
Dietary Fiber 7 g 18% |
Sugars 12 g 13% |
Protein 30 g 60% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |