Categories: Slow Cooker
Ingredients
- 1 1/2 lbs. beef stew meat
- 1 1/2 cups shredded carrots
- 1/2 cup chopped onion
- 1 jalapeno, seeded and minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 3/4 tsp seasoned salt
- 1/2 tsp Italian seasoning
- 2 cans (10 oz. each) diced tomatoes and green chilies, undrained
- 2 cups spicy hot V8 juice
- 32 oz. beef broth
- 1 medium zucchini, halved and thinly sliced
- 2 cups finely shredded cabbage
- 2 celery ribs, thinly sliced
- 16 oz. can kidney beans, rinsed and drained
- 15 oz. can black beans, rinsed and drained
- 1 cup small pasta shells
- 1/4 cup chopped fresh cilantro
Directions
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Place first 11 ingredients in a slow cooker. Cook, covered, on LOW until meat is tender, 7-9 hours.
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Stir in the remaining ingredients. Cook, covered, on high until pasta is cooked and vegetables are tender, 30-45 minutes, stirring occasionally.