Spaghetti Beef Stew

2 pounds boneless beef chuck roast
2 medium onions, cut into 1-inch chunks
1 large red sweet pepper, cut into 3/4-inch pieces
1 14 ounce jar spaghetti sauce
1 1/2 pounds zucchini, cut into 3/4-inch chunks
Hot cooked spaghetti

Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti
sauce. Cover and cook on low-heat setting for 9 to 10 hours or cook on 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.

Nutrition Facts
Servings Per Recipe 6

Amount Per Serving
Calories 350
Fat, total(gm)15
Saturated fat(gm)6
Dietary Fiber, total(gm)3
Other Carb()1
Lean Meat()4

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