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Slow-Cooked Stew

 Slow-Cooked Stew
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
10 ServingsPrep: 20 min. Cook: 9 hours


  • 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


  • 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: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.