Instructions
In a 6 quart crockpot, add beef, leeks, Italian seasoning, 1/2 teaspoon salt, and all but 1 teaspoon garlic. Add tomatoes and wine; mix well.
Cover, cooking for 8 to 10 hours on low or 4 to 5 hours on high. About 20 minutes before the cooking time is up, add oil over medium-high heat in a large skillet. Add mushrooms, reserved garlic, and
reserved salt. Cook, stirring occasionally until mushrooms brown and any liquid has evaporated, about 5 minutes. Stir mushroom mixture and olives into the crockpot, cooking until mushrooms are tender,
about 10 minutes. Combine basil and zest in a bowl. Sprinkle over each serving.
Nutritional information per serving (1 cup): 227 Cal, 8 g Fat, 2 g Sat Fat, 1 g Trans Fat, 41 mg Chol, 690 mg Sod,
18 g Carb, 4 g Fib, 19 g Prot, 72 mg Calc. Light points: 4
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