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Hearty Beef Vegetable Stew
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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 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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |