| This recipe is liked by 3 person(s). |
Beef lentil slow cooker stew
Nb persons: 6
Yield:
Preparation time: 25 min
Total time:
Source:
| Italian Beef and Lentil Slow-Cooker Stew Favorites Print Share Course: soups PointsPlus™ Value: 5 | |
| Cooking Time, 420 min | |
| Level of Difficulty: Easy 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. Details Read all reviews (56) Ingredients | |
| 1 small | onion, (s), chopped |
| 1 | clove, (s) (medium) garlic clove(s), minced |
| 1 large | zucchini, diced |
| 16 oz | 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
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.
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