Beef Stew with a Kick

By luvmybuttonsnbows

Ingredients

• 1 pound beef chuck pot roast
• 2 14'/2-ounce cans Mexican-style stewed tomatoes
• 3 l/2 cups beef broth
• 1 6-ounce can tomato paste
• 4 teaspoons chili powder
• 1 tablespoon dried Italian seasoning, crushed
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• 1 1/2 cups coarsely chopped onions
• 1 15-ounce can pinto beans or jalapeno pinto beans, rinsed and draine1
• 1 medium zucchini, halved lengthwise and cut into 1/2-inch pieces
• 1 medium yellow or green sweet pepper, cut into 1 -inch pieces

Preparation

Step 1

Trim fat from meat. Cut meat into 1 -inch cubes.
In a 4- to 6-quart slow cooker combine undrained tomatoes, beef broth, tomato paste, chili powder, Italian seasoning, crushed red pepper, cloves, allspice, and cinnamon. Add meat, onions, and beans. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
If using low-heat setting, turn to high-heat setting. Add zucchini and sweet peppers. Cover and cook 30 minutes more.