Ground pork or lamb would be equally tasty in this hearty stew.
Ingredients
- 1 pound lean ground beef
- 1 (14½-ounce) can Italian-style stewed tomatoes, undrained
- 3 medium carrots, cut into ½-inch-thick slices
- 2 medium onions, cut into thin wedges
- 1 large red sweet pepper, cut into 1-inch pieces
- ½ cup beef broth
- ¼ tsp salt
- ¼ tsp ground black pepper
- 6 cloves garlic, minced
- 1 medium zucchini, halved leghtwise and cut into ¼-inch-thick slices
- 1 (16-ounce) tube refrigerated cooked polenta
- 6 tbsp purchased pesto or olive tapenade
- Fresh basil sprigs (optional)
How to Make It
- In a large skillet, cook meat until brown, Drain off fat. Transfer meat to a 3½-or 4 quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
- Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours.
- If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
- Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil springs.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 388 kcal Calories from Fat: 180 kcal |
|
% Daily Value*
|
| Total Fat 20 g 57% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
Cholesterol 50 mg 17% |
Sodium 773 mg 13% |
carbohydrates 30 g 23% |
Dietary Fiber 5 g 13% |
Protein 20 g 40% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
