Crockpot Italian Beef Stew with Zucchini, Tomatoes, and Spinach
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 pound beef stew meat, cut into bite-size pieces
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 medium zucchini, sliced into half moons
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups fresh spinach
Instructions
- Place the beef stew meat, onion, carrots, and garlic into the slow cooker.
- Add the diced tomatoes with their juice and pour in the beef broth.
- Stir in the Italian seasoning, salt, and black pepper.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender.
- Stir in the zucchini during the last hour of cooking so it softens but does not turn mushy.
- Turn off the heat, add the spinach, and stir until it wilts into the stew.
Notes
Stir the spinach in right before serving so it keeps its bright color and texture. If the stew seems too thick after cooking, add a splash of extra broth to loosen it. Leftovers reheat well on the stovetop with a little water added to refresh the broth.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife