Italian Beef and Lentil Slow-Cooker Stew
soups
|
POINTS® Value: 4
Servings: 6
Preparation Time: 25 min
Cooking Time: 420 min
Level of Difficulty: Easy
Works with Simply Filling
|
| This stew is a wonderful winter-warmer. You can also substitute 2 cups of fresh green beans, cut into 2-inch lengths, for the zucchini. |
Ingredients
|
|
1 small onion(s), chopped
|
|
|
1 medium garlic clove(s), minced
|
|
|
1 large zucchini, diced
|
|
|
1 pound(s) lean beef round, cut into 1-inch chunks
|
|
|
1/2 tsp dried oregano, crushed
|
|
|
14 1/2 oz canned diced tomatoes, undrained
|
|
|
1 Tbsp canned tomato paste
|
|
|
3/4 cup(s) dry lentils
|
|
|
4 cup(s) canned beef broth
|
|
|
1 tsp table salt
|
|
|
1/4 tsp black pepper
|
|
|
1/4 cup(s) basil, fresh, slivered
|
Instructions
- Place all ingredients, except basil, in a 5-quart or larger slow cooker; stir well. Cook on LOW setting for 6 to 7 hours.
- Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving.
Recent WeightWatchers.com Recipes
craving more delicious recipe ideas?
 Learn how to access over 1,000 WeightWatchers.com recipes
|