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Slow Cooker Beef, Tomato And Zucchini Casserole
JENNIFERNORBURY9Ingredients
6Hours
60Calories
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Description
From cookbook: The Complete Series - Slow Cooking
Ingredients
US|METRIC
4 SERVINGS
- 500 grams blade steak (trimmed and cubed)
- 2 white onions (thinly sliced)
- 425 grams Roma tomatoes (canned)
- 1 beef stock cube (crumbled)
- 1/2 clove garlic (crushed)
- 1/2 tsp. marjoram (dried)
- 1/4 cup parsley (chopped)
- salt
- 250 grams zucchini (sliced)
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Directions
- Place beef and onion in slow cooker. Add the tomatoes, reserving 1/4 cup juice, mix the stock cube into the juice, then add to cooker with the garlic, marjoram and half the parsley. Season to taste.
- Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add the zucchini and stir through half the remaining parsley. Serve sprinkled with the last of the parsley.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium360mg15% |
| Potassium550mg16% |
| Protein3g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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