Vermicelli Beef Stew Recipe

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I love to try new recipes fro my husband and myself, and also when we entertain friends and relatives. This stew is a little different from most because of the vermicelli.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin

This recipe is:

Diabetic Friendly

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Vermicelli Beef Stew Recipe

Prep: 20 min. Cook 8-1/2 hours

Yield: 8 Servings

20 510 530

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, chopped
2 tablespoons canola oil
3 cups water
1 can (14-1/2 ounces) diced tomatoes
1 package (16 ounces) frozen mixed vegetables, thawed
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
6 ounces uncooked vermicelli, broken into 2-inch pieces
1/4 cup grated Parmesan cheese

Directions

In a large skillet, brown meat and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the water, tomatoes, vegetables, basil, salt and oregano. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
Stir in vermicelli. Cover and cook for 30 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 294 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 455 mg sodium, 28 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Originally published as Vermicelli Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p14

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.