The wonderful part about this stew is that it can be thrown together with minimal effort during the busy work-week or tossed into the slow-cooker before heading off to work in the morning. If you prepare the meat ahead of time and freeze it, you can add the frozen meat to the slow cooker.
While this dish
1 lb Ground Beef (or turkey, venison, etc)
4 oz pepperoni slices, cut into quarters
8 oz fresh mushrooms, sliced
1 large bell pepper, diced finely
1 bunch scallions, washed & thinly sliced
1 Tbs Minced garlic (about 3 cloves)
1 tsp Olive oil
1- 6oz can Tomato Paste
1- 28oz can Crushed Tomatoes, undrained
4 c. Chicken Broth (about 2 cans)
1 tsp Dried Basil (or 1 Tbs Fresh chopped)
1 tsp Dried Oregano (or 1 Tbs Fresh chopped)
1 tsp Freshly ground Black Pepper
Optional: Fresh Shredded Parmesan and Mozzarella Cheeses
Brown the ground meat in a large skillet, over medium heat, until no longer pink, carefully draining any excess grease.
Add the bell pepper and scallions to the hot pan, sauteing for about a minute.
Add the Minced garlic, basil, oregano and black pepper, stirring well
Add the crushed tomatoes, chicken stock/broth, tomato paste, and quartered pepperoni, stirring well until thoroughly mixed.
Reduce the heat to low, cover and simmer about 25 minutes, stirring occasionally.
Add the fresh mushrooms, cook and additional 3-5 minutes until mushrooms. Remove from heat, let set 5 minutes, then serve with freshly grated cheeses and hot garlic bread sticks.
Crockpot or Slow Cooker Directions:
Brown the ground meat in a large skillet, over medium heat, until no longer pink, carefully draining any excess grease; Add the green onions and bell pepper and saute for about a minute.
Add the Minced garlic, basil, oregano and black pepper, stirring well to incorporate the spices evenly throughout the mixture. Pour the seasoned meat mixture into the slow cooker and add the remaining ingredients, stirring well.
Cook on low for 4-6 hours.