- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef, adding more oil if necessary. Transfer to slow cooker. Drain fat from pan. Add remaining oil; fry onion, garlic, prosciutto and marjoram over medium heat until softened, 5 minutes. Add stock and sherry; bring to boil, scraping up brown bits. Pour into slow cooker.Add tomatoes and red peppers; cover and cook on low for 6 to 8 hours or until beef is tender. Transfer beef to cutting board; tent with foil and let stand for 15 minutes before slicing.
Meanwhile, whisk flour with 3 tbsp (50 mL) water; whisk into slow cooker. Whisk in almonds and tomato paste. Add green pepper; cover and cook on high for 15 minutes or until thickened. Serve with beef.
Nutritional facts Per serving: about
- Sodium 565 mg
- Protein 36 g
- Calories 397.0
- Total fat 23 g
- Cholesterol 110 mg
- Saturated fat 7 g
- Total carbohydrate 12 g
%RDI
- Iron 38.0
- Folate 12.0
- Calcium 6.0
- Vitamin A 9.0
- Vitamin C 90.0
