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Italian beef and lentil slow-cooker stew

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KANSAS CITY, Mo. -- Winter is the perfect time to break out your slow-cooker and whip up slow-cooker recipes to help you stay warm. Local chef Jim Pittman shred one of his favorite crockpot recipes that help give you a boost on these chilly days.

For more recipes or more about Black Tie Desserts contact Jim at:

Italian beef and lentil slow-cooker stew

1 small uncooked onion(s), chopped
1 clove(s) garlic clove(s), minced
1 large uncooked zucchini, diced
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(s) dry lentils
4 cup(s) canned beef broth
1 tsp table salt
1/4 tsp black pepper
1/4 cup(s) 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.