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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Cook Time: 5 hours
Yield: Makes 4 servings
Ingredients:
1
pound 90% lean ground beef
1
can (14-1/2 ounces) diced tomatoes, drained
1
cup chopped onion
1
tablespoon chili powder
1
clove garlic, minced
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/2
teaspoon dried oregano
1/4
teaspoon red pepper flakes
1/4
teaspoon black pepper
2
cups cooked macaroni
Preparation:
1.
Brown beef in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Add tomatoes, onion, chili powder, garlic, salt, cumin, oregano, pepper flakes and black pepper to slow cooker; mix well.
2.
Cover; cook on LOW 4 hours.
3.
Stir in macaroni. Cover; cook 1 hour.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | 3 g |
| Carbohydrate | 28 g |
| Cholesterol | 76 mg |
| Saturated Fat | 7 g |
| Total Fat | 18 g |
| Calories from Fat | 43 % |
| Calories | 386 |
| Protein | 26 g |
| Sodium | 718 mg |
Dietary Exchange:
| Meat | 3 |
| Starch | 2 |
| Fat | 2 |
This recipe appears in:
Chilis
