Quick & Easy Italian Beef Stew

Ingredients:

2 pounds boneless beef chuck roast

2 medium yellow onions, cut into 1 inch chucks

1 large red bell pepper, cut into 3/4 inch pieces

25.5 ounce jar spaghetti sauce

1 1/2 pounds zucchini, cut into 3/4 inch chunk

Salt and freshly ground black pepper to taste

Hot cooked fettuccine

Trim any fat from chuck roast, then cut into 1 inch cubes.

In a 3 1/2 to 4 quart crock pot, layer beef, onions and red bell pepper.

Add spaghetti sauce. Cover and cook low heat setting for 10 hours or high setting for 5 hours.

Add zucchini after 10 hours on low or 5 hours on high; turn crock pot to high. Cook 1 additional hour or until meat is tender. Season to taste with salt and pepper. Serve over hot cooked fettuccine.

Serves 4 to 6

Chef's Notes from Bev: I use Muir Glen Organic Cabernet Marinara Pasta Sauce!

Recipe by Chef Bev Shaffer, Cooking School Director and Bakery Director,
Mustard Seed Market(s) in Akron and Solon.
FOX8 News in the Morning: Food Request Live | Tuesday, February 21, 2006

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