Italian beef stew

4 Servings

Ingredients

Quantity Ingredient
2½ pounds Beef stew meat, cut into 1 inch cubes
4 Carrots, cut into 1/2 inch pieces
1 large Onion, thinly siced and separated into rings.
1 can Whole tomatoes, cut up (28 oz)
2 cups Water
1 teaspoon Salt
1½ teaspoon Italian seasoning
2 teaspoons Instant beef bouillon
1 cup Uncooked mastaccioli or other macaroni.

Directions

Brown 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 at Setting #3 for West Bend or low in others for 7 - 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.

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