1poundbeef top round, London Broil, or stew meat, cut into ¾-inch cubes
1can(14 ounces) diced tomatoes
½largeonion, chopped
2garlic cloves, chopped
10baby carrots
1tablespoonsalt-free Italian Seasoning
¼teaspooncayenne pepper
1cupred wine
½cuppitted black Greek olives
1largezucchini, cut into ¼-inch rounds
1tablespooncapers
Instructions
Ideal slow cooker size: 4-Quart.
Place all ingredients into a slow cooker except olives, zucchini and capers.
Cover and cook on *HIGH for 4 hours.
Add the olives, zucchini and capers and continue cooking on *HIGH for another 3 to 4 hours, or until the meat and vegetables are meltingly tender.
Recipe Notes
*If your Slow Cooker Cooks "Hot" you may want to use LOW instead of HIGH to prepare this stew!Canned tomatoes come enhanced with many "flavors" these days. They are a marvelous staple in the winter when flavorful garden tomatoes are non-existent. Try the fire-roasted or roasted garlic canned tomatoes which are available in most supermarkets.Serving size: 1-¼ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Provencal Beef Stew with Olives
Amount Per Serving (1 -¼ cups)
Calories 330Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Carbohydrates 20g7%
Fiber 3.3g13%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.