I love this recipe (from BH&G) because everyone in the house eats it and therefore gets their serving of veggies for the day! And it couldn't be easier.
1 lb boneless beef chuck, cut in cubes (I buy beef for stewing, already cut)
2 (14 1/2 oz.)cans diced tomatoes with basil, garlic and oregano (undrained)
28 oz. low sodium beef broth
1 (15 oz.) can cannellini beans, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 C thinly sliced carrots (2 medium)
1/4 tsp. salt
1/4 tsp. pepper
1 C bowtie pasta
1 medium yellow summer squash, halved lengthwise and sliced
Grated parmesan (optional)
In crockpot, combine beef (I've even put frozen meat directly in), undrained tomatoes, broth, cannellini beans, kidney bean, carrots, salt, and pepper. Cover and cook on low for 8-9 hours or high 4-4 1/2 hours. After completed cooking time, add pasta and squash to cooker (if using low setting...turn to high at this point). Cover and cook an additional 30-45 min until pasta is tender. Top with Parmesan if you'd like. Makes approx. 8 servings.
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