1 pound lean beef round, cut into 1-inch chunks
1 teaspoon salt
¼ teaspoon black pepper
1 cup chopped onion
1 garlic clove, minced (I used jarred)
1 teaspoon dried Italian seasoning blend
1 can (14 – 15 ounces) canned diced tomatoes, undrained
1 tablespoon tomato paste
¾ cup dry lentils, rinsed
4 cups beef broth
1 large zucchini, diced
¼ cup fresh, silvered basil
- Sprinkle the beef with salt and pepper.
- Place the beef, onion, garlic, Italian seasoning, tomatoes, tomato paste, lentils and beef broth in a 5-quart or larger slow cooker and stir to combine everything well. Cook, covered, on low for 6 to 7 hours. During the last hour of cooking add the zucchini. Remove the cover and stir in the basil.
- Serve hot.