Italian Beef Stew
- 2 1/2 pounds Beef stew meat, cut into 1 inch cubes
- 4 Carrots, cut into 1/2 inch
- 1 large Onion, thinly siced and into rings.
- 1 can Whole tomatoes, cut up 28 oz.
- 2 cups Water
- 1 teaspoon Salt
- 1 1/2 teaspoons Italian seasoning
- 2 teaspoons Instant beef bouillon
- 1 cup Uncooked mastaccioli or other pasta
Instructions:
For this Italia beef stew first you must brown the meat in slow cooker on top of range or skillet on medium heat.
- Transfer pot to base or meat to slow cooker.
- Add remaining ingredients except pasta to cooking pot. Stir to combine.
- Cover and cook for West Bend or low in others for 7 to 9 hours OR at #5 or high for 3 -4 hours.
- Increase heat to high (#5).
- Add pasta and stir to blend.
- Cover and continue cooking for 30 minutes until pasta is done.