Ingredients
1-1/2 pounds beef stew meat (1-inch pieces)1-1/2 cups shredded carrots1/2 cup chopped onion1 jalapeno pepper, seeded and minced, optional1 teaspoon ground cumin1 teaspoon chili powder3/4 teaspoon seasoned salt1/2 teaspoon Italian seasoning2 cans (10 ounces each) diced tomatoes and green chiles, undrained2 cups spicy hot V8 juice1 carton (32 ounces) reduced-sodium beef broth1 medium zucchini, halved and thinly sliced2 cups finely shredded cabbage2 celery ribs, thinly sliced1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 cup small pasta shells1/4 cup chopped fresh cilantro
Preparation
Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours. Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.
