Slow Cooked Beef Stew

³ Description

A succulent slow-cooked beef stew mixed with green, yellow, and orange peppers, stewed tomatoes, onions, and red russet potatoes. Topped with some lightly sautéed zucchini.

² Ingredients

•  1.5 cup Stewed Tomatoes
•  1 tsp Chili Powder
•  1/2 tbsp Black Pepper
•  3 oz Sweet Onions
•  3 potato medium (2-1/4" to 3-1/4" dia) Red Potatoes (Flesh and Skin)
•  12 slice Zucchini
•  6 serving (serving = 4 oz) Trader Joe's Lean Beef Stew Meat
•  1/2 serving (serving = 1 cup) Swanson 99% Fat Free Beef Broth
•  1 tablespoon Extra Virgin Olive Oil
•  3 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers
•  3 tsp Minced Garlic
•  3 serving (serving = 1 tbsp) Great Value Cornstarch

q Directions

Dice all vegetables (except zucchini) and add into Crock-Pot along with the uncooked beef stew meat, broth, and spices. Cook on low heat for four hours, stirring every hour.

After four hours, add in the cornstarch and stir until mixed altogether. Let cook and stew for another 30 minutes.

Check and make sure that potatoes and vegetables are all cooked down after the full 4.5 hours of cooking. If so, it is ready to serve. If not, continue cooking until all ingredients are cooked.

Slice zucchini into 12 slices and sautée in olive oil. Cross two slices over each bowl.

*Can be served as is or over rice or pasta*

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