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Hearty Beef Vegetable Stew Recipe

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I received this wonderful recipe from a co-worker. It's awesome! It is a hit with everyone, including our two young children. And it's good for you, too. -Angela Nelson of Ruther Glen, Virginia

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Hearty Beef Vegetable Stew Recipe

Prep: 20 min. Cook: 5 hours

Yield: 6 Servings

20 300 320

Ingredients

1-1/2 pounds lean boneless beef chuck roast, cut into 1-inch cubes
2 teaspoons canola oil
1-1/2 pounds red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1/2 cup chopped celery
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top.
Cover and cook on high for 5-6 hours or until meat and vegetables are tender. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 380 calories, 8 g fat (3 g saturated fat), 78 mg cholesterol, 458 mg sodium, 46 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Originally published as Hearty Beef Vegetable Stew in Light & Tasty April/May 2004, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Hearty Beef Vegetable Stew (2)

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Hearty Beef Vegetable Stew

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Reviewed on Jan. 16, 2012 by Jellybean

This is the best beef stew I have ever made. The sauce is thick and the unpeeled red potatoes taste great. I did not brown the beef first, but couldn't tell that it made any difference in flavor.

Reviewed on Aug. 22, 2011 by bj1927

This is a new favorite for my family! Will definitely make it again. It's very hearty and delicious!