Crock Pot Italian Vegetable Stew

A great stew to make in the crock pot. Any suggestions for adding more flavor? It tasted a little bland the first time I made it.

• Ready In: 7 hrs 45 mins
• Serves: 6-8

Ingredients

• 4  cups water
• 2  cups onions, chopped
• 1 1⁄2 cups  red potatoes, quartered
• 1  cup  canned white beans
• 2  carrots, peeled and sliced
• 1⁄2 cup pearl barley, uncooked
• 1⁄2 lb  lean boneless round steak, cut
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (14 1/2ounce) can beef broth
• 3  garlic cloves
• 1  large zucchini, sliced
• 1  cup spinach, torn
• 1  teaspoon thyme
• 1  teaspoon sage
• 1⁄4 teaspoon nutmeg
• 1⁄2 cup elbow macaroni (cooked)
• 1⁄2 cup romano cheese, grated

Directions

1. Combine first ten ingredients (water thru garlic) in a Crock-pot. Cover with the lid and cook on high for 6 hours, or until beef is tender.
2. Add zucchini and next 4 ingredients (zucchini thru nutmeg)cover and cook on high an additional 30 minutes or until beans are tender.
3. Now add the pasta and stir for 2 minutes till pasta is heated thru.
4. Top with cheese before serving.