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Yield: 4 Servings
| 2½ | lb | Beef stew meat, cut into |
| 4 | | Carrots, cut into ½ inch |
| 1 | lg | Onion, thinly siced and |
| 1 | can | Whole tomatoes, cut up |
| 2 | cups | Water |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Italian seasoning |
| 2 | teaspoon | Instant beef bouillon |
| 1 | cups | Uncooked mastaccioli or |
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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
Your Italian Beef Stew is ready. Happy cooking!
Related recipes: Crockpot, Italian, Meats, Pasta
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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