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Italian Zucchini Basil Beef Stew
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 3 medium zucchinis, sliced into 1/2-inch rounds
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup fresh basil leaves, torn
  • 2 cups beef broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat in a skillet over medium-high heat and cook until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
  • Add the diced onion, minced garlic, diced tomatoes with their juice, beef broth, Italian seasoning, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours.
  • Add the sliced zucchini to the slow cooker and stir gently. Continue cooking on low for 2 more hours until the zucchini is tender.
  • Turn off the heat and stir in the torn basil leaves just before serving.

Notes

Add the zucchini only in the final two hours so the slices hold their shape instead of breaking down. Fresh basil gives the best flavor here, so skip dried if possible. Leftovers reheat well on the stovetop with a splash of broth to loosen the mixture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet