Italian Beef And Mushroom Stew Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Beef rump roast4 Pound (1 In Number)
 Canned mushrooms4 Ounce, undrained (1 Can)
 Onion1 Medium, chopped
 Chopped green pepper1⁄4 Cup (4 tbs)
 Bay leaves2
 Garlic1 Clove (5 gm), minced
 Salt1 Teaspoon
 Canned tomatoes17 Ounce (1 Can)
 Canned condensed beef broth10 1⁄2 Ounce (1 Can)
 Dry red wine1⁄2 Cup (8 tbs)
 Mild giardienera8 Ounce, undrained (1 Jar)

Nutrition Facts

Serving size: Complete recipe

Calories 4532 Calories from Fat 1599

% Daily Value*

Total Fat 178 g273.6%

Saturated Fat 0.35 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9560.3 mg398.3%

Total Carbohydrates 94 g31.4%

Dietary Fiber 21.4 g85.7%

Sugars 21.5 g

Protein 580 g1160.4%

Vitamin A 72.4% Vitamin C 337.7%

Calcium 99.2% Iron 86.8%

*Based on a 2000 Calorie diet

Directions

Place meat in 2 1/2-quart casserole.
Combine remaining ingredients; pour over meat.
Insert probe into center of meat.
Cover; Connect temperature probe to oven wall receptacle.
TO HEAT BY MANUAL TEMP/TEMP HOLD Set Power Select at MEDIUM-LOW; TEMP at 190°F.
Set TEMP HOLD for 90 minutes.
Set TEMP HOLD for an additional 60 minutes.
TO HEAT BY INSTA-MATIC TEMP Heat on TEMP 8.
Oven will automatically hold at 190°F for 2 1/2 hours.
Slice thin and serve on Italian bread.
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