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Hearty Beef Vegetable Stew

 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
6 ServingsPrep: 20 min. Cook: 5 hours


  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 2 teaspoons canola oil
  • 1-1/2 pounds red potatoes, cut into 1-inch cubes
  • 3 medium carrots, cut into 1-inch lengths
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 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


  • In a large nonstick skillet, brown meat in oil over medium heat.
  • Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt.
  • slow cooker.
  • Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil,
  • sugar, salt and pepper; pour over the top.
  • Cover and cook on high for 5-6 hours or until meat and vegetables are
  • tender. Yield: 6 servings.
Nutritional Facts: One serving (1-1/3 cups) equals 380 calories, 8 g fat (3 g saturated fat), 78 mg cholesterol, 458 mg sodium,

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Hearty Beef Vegetable Stew (continued)

Nutritional Facts: 46 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.