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Add a photoby Mimi Wilson and Mary Beth Lagerborg
Ingredients
- 3 pounds beef stew meat
- 1 10-3/4-ounce can beef consommé
- 3 large carrots, peeled and sliced
- 1 14.5-ounce can whole green beans, drained
- 8 ounces frozen pearl onions, separated
- 1 14.5-ounce can small peas, drained
- 1 14.5-ounce can peeled and diced tomatoes
- 1 cup white wine
- 1/4 cup minute tapioca
- 1 tablespoon brown sugar
- 1/2 cup fine dry bread crumbs
- 1 bay leaf
- 1 tablespoon salt, or to taste
- 1/4 teaspoon pepper
Directions
- Mix all the ingredients and cook in a slow-cooker on low for 8 to 10 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 8 servings | |
| Calories 349 | |
| Calories from Fat 94 | 27% |
| Total Fat 10.49g | 13% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 1924mg | 80% |
| Potassium 727mg | 21% |
| Total Carbs 45.38g | 12% |
| Dietary Fiber 9.7g | 32% |
| Sugars 8.83g | 6% |
| Protein 15.06g | 24% |
