- Calories 330calories
- Fat 7g
- Sat fat 2.5g
- Cholesterol 100mg
- Sodium 740mg
- Protein 37g
- Carbohydrate 28g
- Sugar 5g
- Fiber 3g
- Iron 5mg
- Calcium 51mg
Slow-Cooker Beef and Peppers Over Polenta
Christopher Testani
How to Make It
Step 1
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.
Step 2
Shred the meat into large chunks. Spoon off any excess fat from the liquid.
Step 3
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
