1 cup coarsely chopped green, yellow, and/or red sweet pepper (1 large)
1 14.5-ounce can diced tomatoes with basil and oregano, undrained
1 14-ounce can beef broth
1/4 cup dry red wine
3 tablespoons quick-cooking tapioca, crushed
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
2 cloves garlic, minced
1 16-ounce tube refrigerated cooked polenta
2 cups torn fresh baby spinach (optional)
Shredded Parmesan cheese (optional)
1. Trim fat from meat. Cut meat into 1-1/2- to 2-inch pieces. In a 3- 1/2- or 4-quart slow cooker, combine meat, onion, and sweet pepper. Stir in undrained tomatoes, broth, red wine, tapioca, Italian seasoning, salt, and garlic.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Meanwhile, prepare polenta according to package directions.
4. Just before serving, if desired, stir spinach into stew. Serve stew with polenta. If desired, sprinkle each serving with Parmesan cheese. Makes 4 servings.
Servings Per Recipe 4 servings
Total Fat (g)17,
Saturated Fat (g)5,
Monounsaturated Fat (g)7,
Polyunsaturated Fat (g)2,
Total Sugar (g)11,
Percent Daily Values are based on a 2,000 calorie diet