Nutrition Facts

  • One serving:
  • (1-1/3 cups)
  • Calories:
  • 380
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 78 mg
  • Sodium:
  • 458 mg
  • Carbohydrate:
  • 46 g
  • Fiber:
  • 7 g
  • Protein:
  • 31 g
  • Diabetic Exch:
  • 3 lean meat, 2 starch, 2 vegetable.

Hearty Beef Vegetable Stew

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

PREP

10 min.

COOK

300 min.

TOTAL

310 min.

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.

Printed from tasteofhome.com Oct 6, 2008

Copyright Reiman Media Group, Inc © 2008