Coming home to the aroma of slow-cooked beef stew in tomato-cumin broth will be a welcome treat. Just add mixed vegetables and cook some egg noodles and dinner is done!
2 Tbsps. olive oil
1 lb. extra lean boneless chuck roast
1 red bell pepper, coarsely chopped
1 large onion, coarsely chopped
1 tsp. cumin
1 can (14.5oz.) Del Monte® Original Recipe Stewed Tomatoes, not drained
2 Tbsps. tomato paste
1 can (14.5oz.) Del Monte® Mixed Vegetables, drained
Salt and black pepper, optional
Hot cooked egg noodles
Heat oil in a medium skillet over medium-high heat. Brown beef 2 minutes on each side.
Meanwhile, coat a 4-qt. slow cooker with non-stick cooking spray. Place bell pepper and onion on the bottom of slow cooker. Top with beef and sprinkle evenly with cumin.
Add stewed tomatoes and tomato paste to skillet and stir until tomato paste is blended. Bring to a boil over medium-high heat. Pour tomato mixture over beef; cover and cook 4 hours on HIGH or 8 hours on LOW or until beef is tender.
Pull beef apart into smaller pieces, using 2 forks, in slow cooker. Gently stir in mixed vegetables. Season to taste with salt and pepper if desired. Sprinkle with parsley and serve over noodles, if desired.