Ingredients
- 1½ pounds beef stew meat
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- 1 (14 ounce) can artichoke hearts, drained, cut in half
- 1 (8 ounce) package fresh sliced button mushrooms
- ½ cup dry red wine, optional
- 3 tablespoons Dried Tomato & Garlic Pesto Mix
- ½ (8 ounce) package cream cheese, cubed
Directions
- In a 3-quart or larger slow cooker, combine first 6 ingredients. Cook on LOW 6-8 hours.
- Stir in cream cheese; cook until melted. Salt and pepper as desired.
- Makes 6 servings.
- Serve over noodles or mashed potatoes.
- Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place cream cheese in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Nutrition
Per serving: Calories: 266, Total Fat: 12g, Sat. Fat: 6g, Cholest: 93mg, Sodium: 421mg, Carbs: 9g, Fiber: 3g, Sugar: 4g, Protein: 28g.