Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.
1 inch 1 boneless beef chuck roast, trimmed of fat, cut into
0.5 inch 1 large onion, cut into wedges
3 cup Ready to serve baby cut carrots
1 cup Red zinfandel wine or nonalcoholic red wine
0.75 cup Progressotm beef flavored broth
3 tablespoon Gold medaltm all purpose flour
1 teaspoon Dried basil leaves
0.5 teaspoon Dried thyme leaves
0.5 teaspoon Salt
0.25 teaspoon Pepper
1 can Diced tomatoes, undrained
1 Package sliced fresh mushrooms
0.5 cup Julienne cut sun dried tomatoes
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired
Nutrition value
41
calories per serving
< 1 g Fat4 g Protein2 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
4 g Protein
2 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
2 g
Protein
4 g
Fiber
0 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
22 mg
Iron
0 mg
Vitamin A
65 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
69 mg
Manganese
0 mg
Phosphorus
19 mg
Selenium
5 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
