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updated: 12/6/2011 12:36 PM

Italian Stewed Beef

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  • With Italian Stewed Beef already prepared, this easy ravioli dish is ready in less than 10 minutes.

    With Italian Stewed Beef already prepared, this easy ravioli dish is ready in less than 10 minutes.
    Alicia Ross/Desperation Dinners

 

3-3 pounds well-marbled beef, cut for stew

2 cans (14 ounces each) Italian-style stewed tomatoes, with juice

4 cups water

4 large cloves garlic

1 large onion, coarsely chopped

Place all ingredients in the bowl of a slow cooker. Stir and cover. Cook for 8-10 hours on low setting.

When beef is fork-tender, turn off heat and serve, or cool to store. Beef may be refrigerated for up to four days or frozen (in 1-cup increments) for up to three months.

Makes 8 cups.

Cook's note: Most slow cooker recipes call for 8 to 10 hours on low or 4 to 6 on high. But I found in testing this recipe that the meat was not nearly tender enough even at 6 hours on high. I strongly suggest using the lower temperature for only the longer period of time.

If you prefer to cook stovetop, bring the ingredients to a boil over high heat, then reduce heat and simmer on low, watching the liquid levels for 4 hours or until beef is fall-apart tender. Add water as necessary.

@Recipe nutrition:Nutrition values per 1/3 cup: 92 calories (28 percent from fat), 3 g fat (1 g saturated), 3 g carbohydrates, 1 g fiber, 14 g protein, 38 mg cholesterol, 145 mg sodium.

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