Hearty Beef Vegetable Stew
Light & Tasty
- try a FREE ISSUE today!
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
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. + standing Cook: 5 hours
Ingredients:
- 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
- 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
- 1-1/2 pounds lean chuck roast, cut into 1-inch cubes
- 2 teaspoons canola oil
Directions:
In a bowl, combine the tomatoes, tapioca, basil, sugar, salt and pepper; let stand for 15 minutes. Place the potatoes, carrots, onion and celery in a 5-qt. slow cooker.
In a large nonstick skillet, brown meat in oil over medium heat. Drain and transfer meat to slow cooker. Pour tomato mixture over the top. Cover and cook on high for 5-6 hours or until meat and vegetables are tender. Yield: 6 servings.