Extremely Easy Italian Buffet Stew
pounds boneless beef chuck roast
medium onions, cut into 1-in. chunks
large red sweet pepper, cut into 3/4-in. pieces
14 ounce jar spaghetti sauce
pounds zucchini, cut into 3/4-in. chunks
Hot cooked spaghetti (optional)
- 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.
- 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)
- Per serving:
- 350 kcal cal.,
- 15 g fat
- (6 g sat. fat,
- 101 mg chol.,
- 505 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet