Mediterranean Beef with Pasta
By á-25010
Makes: 6 servings
Prep: 25 mins
Slow Cook: 7 hrs to 9 hrs (low) or 3 1/2 to 4 1/2 hours (high) + 30 minutes (high)
Ingredients
- 1 1/2 pounds lean beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 3 medium carrots, cut into 1/2-inch slices
- 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
- 1 medium onion, cut into thin wedges
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1/2 cup lower-sodium beef broth
- 1 1/4 cups zucchini and/or yellow summer squash halved lengthwise and cut into 1/4-inch pieces (1 medium)
- 6 ounces dried whole grain penne pasta
- 1 recipe Basil Gremolata
- Basil Gremolata
- Ingredients
- 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons snipped fresh basil
- 2 cloves garlic, minced
- Directions
- 1 .In a small bowl stir together cheese, basil, and garlic.
Details
Preparation
Step 1
1. In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Add carrots, sweet pepper, onion, garlic, Italian seasoning, salt, and black pepper. Pour tomatoes and broth over mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in zucchini and/or yellow squash. Cover and cook for 30 minutes more. Meanwhile, cook pasta according to package directions; drain.
4. Serve meat mixture over pasta. Sprinkle with Basil Gremolata.
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