Italian Beef and Lentil Slow-Cooker Stew

Prep Time
25 min
Cook Time
420 min
Serves
6
Difficulty
Easy
Recipe Details
Ingredients
  • 1 small uncooked onion(s), chopped
  • 1 clove(s) garlic clove(s), minced
  • 1 large uncooked zucchini, diced
  • 16 oz uncooked lean beef round, cut into 1-inch chunks, or 1 pound
  • 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
  1. Place all ingredients, except basil, in a 5-quart or larger slow cooker; stir well. Cook on LOW setting for 6 to 7 hours.
  2. Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving.
Notes
Cook’s Tip You can also substitute 2 cups of fresh green beans, cut into 2-inch lengths, for the zucchini, and 2 tablespoons of chopped fresh parsley for the basil.

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