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

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

Bev Shaffer * | WFox 8 News In the Morning * February 21, 2006

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