Crock-Pot Tomato Beef Macaroni Stew

Crock-Pot Tomato Beef Macaroni Stew

Ingredients

This is a super meal in itself!  It freezes great too.

1 pound extra lean ground beef or ground turkey

1½ cups onions

2 cloves garlic, minced

1 (14.5 oz) can reduced-sodium beef broth

1 (26.46) ounce can chopped tomatoes

1 (26 oz) jar pasta sauce

2 cups zucchini

1 cup red bell pepper, chopped

1½ tablespoons Worcestershire sauce

1½ teaspoons steak seasoning or Lawry’s seasoning salt

3 cups cooked whole grain elbow macaroni (1½ cups uncooked) or penne pasta

2 cups fresh spinach, packed

Black pepper, to taste

Directions

1. In a large nonstick pan or soup pot, brown ground beef, onions and garlic until ground beef is no longer pink.

2. To make in the crock-pot: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Cover and cook in crock pot 6 hours on low and 3 hours on high heat.

3. Stir in cooked macaroni and spinach. Cover and continue to cook for 15 minutes until heated.

4, To make on the stove top: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Bring to a boil. Turn down to a simmer, cover and simmer for 35 minutes. Stir in cooked pasta and spinach. Cover and heat for 5 minutes.

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