Italian Beef and Lentil Slow-Cooker Stew

By MAB

Dinner
(5 ppv)

Ingredients

• 1 small uncooked onion, chopped
• 1 garlic clove, minced
• 1 large zucchini, diced
• 1 lb lean beef round, cut into 1 inch cubes
• 1/2 tsp dried oregano, crushed
• 14 1/2 oz can diced tomatoes, undrained
• 1 Tbsp canned tomato paste
• 3/4 cup dry lentils (rinsed and drained)
• 4 cups beef broth
• 1 tsp. table salt
• 1/4 tsp black epper
• 1/4 cup fresh slivered basil

Preparation

Step 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.

Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving.