Lentil And Zucchini Stew

• 2 tablespoons olive oil
• 2 1/2 lbs beef chuck, diced
• 1 2/3 cups brown lentils
• 1 onion, chopped
• 3 garlic cloves, minced
• 5 carrots, medium size sliced
• 1 large zucchini, chunked
• 28 ounces crushed tomatoes
• 8 cups low sodium beef broth
• 1 cup dry red wine
• 4 bay leaves
• 1/2 teaspoon dried oregano
• 1 tablespoon dried thyme
• 1/2 teaspoon cayenne pepper

1. In large (12") skillet (we like to use our iron skillet) over medium heat, saute' onions for 3-4 minutes then add the beef and garlic browning the meat and stirring for 5-10 minutes. Remove from heat and place in slow cooker.
2. Add lentils, carrots, zucchini, tomatoes, beef stock, wine and spices to the slow cooker. Salt and pepper to taste.
3. Set slow cooker on high for 4 hours or on low for 6 hours.

olive oil, beef chuck, brown lentils, onion, garlic, carrots, zucchini, tomatoes, beef broth, red wine, bay leaves, oregano, thyme, cayenne pepper

Taken from www.food.com/recipe/lentil-and-zucchini-stew-535562 (may not work)