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Hearty Beef Vegetable Stew Recipe

Hearty Beef Vegetable Stew Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top.
  • 3. Cover and cook on high for 5-6 hours or until meat and vegetables are tender. Yield: 6 servings.

Nutritional Facts

1-1/3 cup: 380 calories, 8g fat (3g saturated fat), 78mg cholesterol, 458mg sodium, 46g carbohydrate (0 sugars, 7g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Reviews for Hearty Beef Vegetable Stew

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Gramma Amy User ID: 6989823 91588
Reviewed Mar. 17, 2014

"Our favorite beef stew"

scotland1 User ID: 1426757 57788
Reviewed Jan. 7, 2013

"The Vegetable Beef Stew was very tasty and very good to eat. Did not last very long in my house. Will make it again."

Jellybean User ID: 119091 145600
Reviewed Jan. 16, 2012

"This is the best beef stew I have ever made. The sauce is thick and the unpeeled red potatoes taste great. I did not brown the beef first, but couldn't tell that it made any difference in flavor."

bj1927 User ID: 6163296 91804
Reviewed Aug. 22, 2011

"This is a new favorite for my family! Will definitely make it again. It's very hearty and delicious!"

annicehodge User ID: 2898684 61013
Reviewed Apr. 12, 2008

"picture looks much better in magazine"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.