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

1. Place first 11 ingredients in a slow cooker. Cook, covered, on LOW until meat is tender, 7-9 hours.

2. Stir in the remaining ingredients. Cook, covered, on high until pasta is cooked and vegetables are tender, 30-45 minutes, stirring occasionally.

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