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Slow-Cooker Zesty Italian Beef Tips

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By Betty Crocker Kitchens
Updated Feb 8, 2010
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Kalamata olives and sun-dried tomatoes turn a classic beef dish into a Mediterranean sensation!

Slow-Cooker Zesty Italian Beef Tips

  • Prep Time 10 min
  • Total 8 hr 10 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 2 lb beef stew meat
  • 1 cup frozen small whole onions (from 1-lb bag), thawed
  • 1 jar (6 oz) pitted kalamata or Greek olives, drained
  • 1/3 cup sun-dried tomatoes in oil, drained, chopped
  • 1 jar (26 oz) marinara sauce
  • 6 cups uncooked bow-tie (farfalle) pasta (12 oz)

Instructions

  • Step 
    1
    In 3 1/2- to 4-quart slow cooker, place beef and onions. Top with olives and tomatoes. Pour marinara sauce over top.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    3
    About 25 minutes before serving, cook and drain pasta as directed on package. Serve beef mixture over pasta.

Nutrition

690 Calories
27g Total Fat
41g Protein
72g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
8g
39%
Trans Fat
1g
Cholesterol
95mg
31%
Sodium
1170mg
49%
Potassium
980mg
28%
Total Carbohydrate
72g
24%
Dietary Fiber
7g
26%
Sugars
12g
Protein
41g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
40%
40%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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