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Italian Herb Crockpot Beef Stew with Peas and Zucchini
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 2 zucchini, cut into chunks
  • 1 cup frozen peas
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 cups beef broth
  • 2 tablespoons Italian herb seasoning
  • 2 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes
  • Salt and black pepper to taste

Instructions
 

  • Add the beef stew meat to the slow cooker.
  • Place the onion, carrots, zucchini, and garlic on top of the meat.
  • Pour in the diced tomatoes and beef broth.
  • Sprinkle the Italian herb seasoning, salt, and black pepper over everything.
  • Stir gently to combine the ingredients.
  • Cover and cook on low for 7 to 8 hours until the beef is tender.
  • Stir in the frozen peas during the final 30 minutes of cooking.

Notes

Cut the zucchini into fairly large chunks so they hold their shape during the long cook time. Taste the broth before serving and add a little more Italian herb seasoning if you want stronger flavor. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board