Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair —Mrs. J.W. West of Alvord, Texas
"This thick, hearty stew is chock-full of beans and vegetables and makes a wonderful supper on cold winter days," relates Gina Passantino of Arlington, Virginia. "I sometimes serve it over rice for a fun change of pace. It also freezes well."
I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, "stick-to-the-ribs" dinner, and is even better the next day! It's also extremely easy to make.
Add zip to supper by serving your family this Southwestern-style stew shared by the National Barley Foods Council. It's a zesty change of pace from the traditional beef stew.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
"I don't remember how I came up with the recipe for this swift stew, but it's so easy," writes Kelly Tyras of Houston, Texas. "It has good flavor from the spicy tomatoes and green chilies, and my co-workers love it."
I took this dish to the last church meal we had, and it was a hit! Several of the ladies requested the recipe. I have to admit it is so easy to make—just put the ingredients in the slow cooker, and dinner’s ready before you know it. The tomatoes with green chilies really add some zip.