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Extremely Easy Italian Buffet Stew

  • Cook Time: 9 - 10 hours on low
  • Servings: 6 - 8
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 2 pound boneless beef chuck roast
  • 2 medium onions, cut into 1-in. chunks
  • 1 large red sweet pepper, cut into 3/4-in. pieces
  • 1 14-ounce jar spaghetti sauce
  • 1-1/2 pound zucchini, cut into 3/4-in. chunks
  • Salt
  • Pepper
  • Hot cooked spaghetti (optional)


Step 1

Trim fat from roast. Cut roast into 1-inch cubes.

Step 2

In a 3-1/2- to 4-quart electric crockery cooker lined with a Reynolds® Slow Cooker Liner, layer beef, onions, and red sweet pepper. Add spaghetti sauce.

Step 3

Cover and cook on low-heat setting for 9 to 10 hours or on cook high-heat setting for 5 hours. If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired.

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