Layers of delicious flavor from onions, fennel, tomatoes and olives make this savory Beef Stew one you won't forget!
To cook in a slow cooker, combine flour, salt, black pepper and cayenne pepper in a medium bowl. Lightly coat beef with flour mixture. Add beef, onions, oregano, fennel, wine, beef broth, tomatoes and tomato paste to 4-1/2 to 5-1/2 quart slow cooker. Stir until combined. Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours. (No stirring is necessary during cooking.) Stir in olives and cook for 2 to 3 minutes. Served with mashed potatoes.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 311 Calories; 144 Calories from fat; 16g Total Fat ) 55 mg Cholesterol; 1402 mg Sodium; 17 g Total Carbohydrate; 22 g Protein; 3.5 mg Iron; 3 mg NE Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 4.5 mg Zinc.
This recipe is an excellent source of Protein, Vitamin B12, and Zinc; and a good source of Iron, Niacin, and Vitamin B6.