Crockpot Italian Stew

Posted on August 14, 2011


We are so busy some evenings!  It seems this semester we are rarely home at the same time for dinner.  Some nights our best bet is to leave something simmering in the crockpot, and allow everyone to help themselves as they come in the door.  Not my favorite meal time tradition, but at least this way everyone is getting a nutritious dinner even if we don’t get to see each other eating it!  There is something comforting about having a delicious dinner simmering away, making your house smell wonderful–and not having to rush at mealtime!

Here is the recipe:

1 lb beef stew meat (I used Venison stew meat)

1 quart tomatoes (I used home canned) or two cans petite diced  tomatoes

3 1/2 cups water plus 2 tsp. Shirley J’s Beef Bouillon (or however you reconstitute broth), or two cans beef broth

1 T. Italian Seasoning

1 can Great Northern white beans ( drained & rinsed)

1 can kidney beans (drained & rinsed)

1 onion, chopped

3-5 large carrots, peeled and sliced into circles

1/4 tsp salt

1/4 tsp pepper

Pour everything into your crockpot (don’t forget to use a liner!)  and stir.  Cook on High 4-5 hours or on Low for 8-10 hours.  The last half hour of cooking, stir in 1 1/2 cups uncooked bow ie pasta and turn on High.

Serve it up with freshly grated Parmesan cheese.  Would be very yummy with a fresh pan of Focaccia!

1 Comment Manage Comments for this Entry

Yum!  I’ve been looking for more crock pot recipes.
Friday, February 5, 2010 – 02:50 AM