Extremely Easy Italian Buffet Stew

haven't tried this yet
Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 2

    pounds boneless beef chuck roast

  • 2

    medium onions, cut into 1-in. chunks

  • 1

    large red sweet pepper, cut into 3/4-in. pieces

  • 1

    14 ounce jar spaghetti sauce

  • 1 1/2

    pounds zucchini, cut into 3/4-in. chunks

  • Salt

  • Pepper

  • Hot cooked spaghetti (optional)

Directions

1. Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on cook high-heat setting for 5 hours. 2. If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired. Makes 6 to 8 servings. Nutrition Facts (Extremely Easy Italian Buffet Stew) Servings Per Recipe 6, cal. (kcal) 350, Fat, total (g) 15, chol. (mg) 101, sat. fat (g) 6, carb. (g) 20, fiber (g) 3, pro. (g) 32, sodium (mg) 505, Vegetables () 3, Other Carb () 1, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

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