We have a big crock pot, and the stew filled it up. It makes 6 very large servings (and only 5 points!)-- hearty and delicious. Austin was skeptical since he is not a lentil fan, but the lentils were soft and didn't open up, so even he ate it up!
Beef and Lentil Slow-Cooker Stew
|1 onion, chopped|
|1 clove garlic, minced|
|1 large uncooked zucchini, diced (I couldn't find zucchini, so I used two smaller yellow squash)|
|16 oz uncooked lean beef round, cut into 1-inch chunks, or 1 pound|
|1/2 tsp dried oregano, crushed|
|14 1/2 oz canned diced tomatoes, undrained|
|1 Tbsp canned tomato paste|
|3/4 cup dry lentils|
|4 cup canned beef broth|
|1 tsp table salt|
|1/4 tsp black pepper|
|1/4 cup basil, fresh, slivered|
- Place all ingredients, except basil, in a 5-quart or larger slow cooker; stir well. Cook on LOW setting for 6 to 7 hours.
- Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving. 5 points a serving.