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Prep 20min
Total12hr20min
Ingredients13
Servings5
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Ingredients
1/3
cup all-purpose flour
1
teaspoon salt
1/4
teaspoon pepper
2
lb. cubed beef stew meat
1 1/2
cups fresh baby carrots, halved crosswise
1
(10-oz.) pkg. fresh pearl onions, peeled
1
(8-oz.) pkg. small fresh whole mushrooms
1
garlic clove, minced
1
bay leaf
1
(10 1/2-oz.) can condensed beef consommé
1
cup water
1/2
cup red burgundy wine
Fresh oregano, if desired
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Steps
1
In 3 1/2 or 4-quart slow cooker, combine flour, salt, pepper and beef; mix well. Add all remaining ingredients; mix well.
2
Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender. Garnish with oregano.
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This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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Nutrition Facts
Serving Size:1 2/3 Cups
Calories
340
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4g
20%
Cholesterol
125mg
42%
Sodium
840mg
35%
Total Carbohydrate
17g
6%
Dietary Fiber
3g
12%
Sugars
4g
Protein
45g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
35%
35%
Exchanges:
1 Starch; 1 Vegetable; 5 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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