Rating: 3 stars
33 Ratings
  • 1 star values: 2
  • 2 star values: 10
  • 3 star values: 14
  • 4 star values: 6
  • 5 star values: 1
  • 33 Ratings
Lindsay Hunt

Gallery

Credit: Christopher Testani

Recipe Summary

hands-on:
20 mins
total:
4 hrs 20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the tomatoes (with their juices), bell peppers, onion, oregano, garlic, and ½ teaspoon each salt and black pepper in a 4- to 6-quart slow cooker. Season the beef with 1 teaspoon salt and ½ teaspoon black pepper; place on top of the tomato mixture. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

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  • Shred the meat into large chunks. Spoon off any excess fat from the liquid.

  • Twenty minutes before serving, cook the polenta according to the package directions. Serve the polenta topped with the beef stew and basil.

Chef's Notes

* Total Time: 4 hours, 20 minutes to 8 hours, 20 minutes

Nutrition Facts

330 calories; fat 7g; saturated fat 2.5g; cholesterol 100mg; sodium 740mg; protein 37g; carbohydrates 28g; sugars 5g; fiber 3g; iron 5mg; calcium 51mg.
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