Italian Recipes - Beef and Vegetable Stew

Ingredients                     

• 2-pound boneless beef chuck pot roast

• 2 medium onions, cut into 1-inch chunks

• 1 large red sweet pepper, cut into 3/4-inch pieces

• 14-ounce jar spaghetti sauce

• 1 1/2 pounds zucchini, cut into 3/4-inch chunks

• Salt

• Black pepper

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Method:

1. Trim fat from roast. Cut roast into 1-inch cubes. In a 3 1/2- or 4-quart slow cooker layer beef cubes, onions, and sweet pepper.

2. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on high­ heat setting for 5 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in zucchini; cook about I hour more or until meat is tender. Season to taste with salt and black pepper.