Ingredients
- 11/2 lbs Carrots cut in 2” pieces
- 3 in Ribs celery cut1” pieces
- 1 Large onion chopped
- 1 1/2 lbs Beef stew meat cut in 1” pieces
- 1/2 cup All-purpose flour
- 1 Can Diced tomatoes with garlic basil and oregano, 14.5 oz
- 3/4 cup Mushroom gravy from 12 oz. jar
- 3/4 tsp Crushed dried rosemary
- 1/2 tsp salt
- 1/4 tsp Pepper
- 2 tbls Chopped fresh parsley
Instructions
- Combine carrots, celery and onion; place in bottom of 3 ½ quart slow cooker.
- In bowl, toss beef with flour until evenly coated. Place meat on top of vegetables.
- In bowl, combine tomatoes with their juice, gravy, rosemary, salt and pepper. Pour over beef.
- Cover; cook on low, 8-10 hours. Skim any fat from juices. Stir in parsley.
Nutrition
Calories |368kcalCarbohydrates |48gProtein |30gFat |7gSaturated Fat |2gPolyunsaturated Fat |1gMonounsaturated Fat |2gCholesterol |70mgSodium |545mgPotassium |1733mgFiber |12gSugar |20gVitamin A |69469IUVitamin C |25mgCalcium |161mgIron |4mg
