1 pound beef stew meat, cut into bite-size cubes
1 cup kale - coarsely chopped
1 yellow bell pepper, seeded and finely chopped
1 garlic, peeled and coarsely chopped
1 fresh rotini pasta, cubed
1 red bell pepper, seeded and finely chopped
In a large bowl, combine the bones, salt, pepper, and garlic. Place in a slow cooker and set the cooker to Low to Medium heat.
Place the onion, egg, and salt in a large bowl. Stir in kale, bell pepper, and roasted garlic. Season with salt and pepper.
Cook on Low for 10 hours or up to two hours. Stir in the finishing touch of the tomato zest and pasta, actuated just just until they start to brown. Serve warm.
It was ok as is. I did change it a little something. I added garlic powder,1/2 tsp. each of dried minced onion and mushrooms. Also sprinkled extra cheddar & red pepper on top before baking.
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