Printable | Taste of Home

Hearty Beef Vegetable Stew

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

In a bowl, combine the tomatoes, tapioca, basil, sugar, salt and

Printed from tasteofhome.com Sep 6, 2008

-----------------------Fold------------------------

Hearty Beef Vegetable Stew cont.

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.