Ingredients
2
lb beef stew meat
1
cup frozen small whole onions (from 1-lb bag), thawed
1
jar (6 oz) pitted kalamata or Greek olives, drained
1/3
cup sun-dried tomatoes in oil, drained, chopped
1
jar (26 oz) marinara sauce
6
cups uncooked bow-tie (farfalle) pasta (12 oz)
Preparation
In 3 1/2- to 4-quart slow cooker, place beef and onions. Top with olives and tomatoes. Pour marinara sauce over top.
Cover; cook on Low heat setting 8 to 10 hours.
About 25 minutes before serving, cook and drain pasta as directed on package. Serve beef mixture over pasta.
