Slow-Cooked Stew Recipe
Slow-Cooked Stew Recipe photo by Taste of Home
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Slow-Cooked Stew Recipe

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I often depend on this stew to put a hot, nutritious meal on the table after a long day at work.—Diane Delaney, Harrisburg, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 9 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 9 hours
MAKES: 10 servings


  • 4 cups reduced-sodium V8 juice
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 2 cups frozen cut green beans
  • 2 cups fresh baby carrots, halved lengthwise
  • 2 celery ribs, thinly sliced
  • 1 small onion, chopped
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • Hot cooked noodles

Nutritional Facts

1 cup: 156 calories, 5g fat (2g saturated fat), 42mg cholesterol, 141mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.


  1. In a large bowl, combine the V8, tapioca, sugar and pepper; let stand for 15 minutes. In a 5-qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef. Add V8 mixture. Cover and cook on low for 9-10 hours or until beef is tender. Serve over noodles.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 10 servings.
Originally published as Slow-Cooked Stew in Country Woman September/October 1998, p36

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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lurky27 User ID: 1251896 202824
Reviewed Jul. 8, 2013

"Yum! We served as a soup without noodles and it was delicious. We had no baby carrots on hand and instead chopped up 2 regular carrots. Definitely worth making!

~ Theresa"

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