Extremely Easy Italian Buffet Stew
Source of Recipe
Aunt Saunny
2 pound boneless beef chuck roast
2 medium onions, cut into 1-in. chunks
1 large red sweet pepper, cut into 3/4-in. pieces
1 14-ounce jar spaghetti sauce
1-1/2 pound zucchini, cut into 3/4-in. chunks
Salt
Pepper
Hot cooked spaghetti (optional)
1. 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.
2. 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.
|
|
member logon
