Core Recipe Servings | 6 Preparation Time | 25 min Cooking Time | 420 min Level of Difficulty | Easy
soups | This stew is a wonderful winter-warmer. When it’s green bean season, substitute 2 cups of fresh green beans, cut into 2-inch lengths, for the zucchini.
print e-mail to a friend add to Favorites Ingredients
1 small onion(s), chopped 1 medium garlic clove(s), minced 1 large zucchini, diced 1 pound lean beef round, cut into 1-inch chunks 1/2 tsp dried oregano, crushed 14 1/2 oz canned diced tomatoes, undrained 1 Tbsp canned tomato paste 5 oz dry lentils, about 3/4 cup 4 cup canned beef broth 1 tsp table salt 1/4 tsp black pepper 1/4 cup basil, fresh, slivered
Instructions
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. 2. Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yield about 1 1/2 cups per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
