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Slow-Cooked Stew Recipe

Slow-Cooked Stew Recipe

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 YIELD:10 servings

Ingredients

  • 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

Directions

  • 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. Yield: 10 servings.

Nutritional Facts

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

Wine Pairings

Light-Bodied Red Wine

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