Slow Cooker Meal: Mediterranean Beef Stew

Don't you just love one pot meals?  I sure do. 

I find that I'm loving my slow cooker more and more as I find new ways to cook delicious meals in it.  This one is perfect as a weeknight meal since it cooks all day long, and it's done when you get home.

It's such a hearty and comforting meal to share with the family during the cold evenings.  Not that we are really having them here but I'm pretending we are, and cooking like we are!

This is another healthy dish using lean meat and a variety of vegetables to make a savory stew.  We just loved it!  I served it over rice cause I was feeling ricy that day, but it would be just perfect over pasta as well.  Ok, go wild and serve over polenta or mashed potatoes even!  

Served with a nice Italian salad and some crusty bread, you will love this dish.

Enjoy!

 
Mediterranean Beef Stew

Makes: 6 servings 

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 bell 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, halved lengthwise and cut into 1/4-inch pieces (1 medium)
cooked pasta or long grain rice

In a large skillet brown 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, bell pepper, onion, garlic, Italian seasoning, salt, and black pepper. Pour tomatoes and broth over mixture in cooker.

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. When done, place on the high-heat setting and stir in zucchini. Cover and cook for 30 minutes more.

Serve over pasta or rice.