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

Slow-Cooked Stew Recipe

Publisher Photo
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

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

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.

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.
Originally published as Slow-Cooked Stew in Country Woman September/October 1998, p36

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.

Light-Bodied Red Wine

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

Reviews for Slow-Cooked Stew

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
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"

MY REVIEW
Reviewed Nov. 16, 2009

"It should let me change it!"

MY REVIEW
Reviewed Nov. 16, 2009

"My rating is supposed to say 5 stars! Your rating system needs help! The stars change too easily!!!!!!!!!!!!!!!!!"

MY REVIEW
Reviewed Nov. 16, 2009

"I enjoyed this alot! I used 3-1/2 cups regular V-8 and 1/2 cup red wine. I added minced garlic, 1/2 teaspoon dried basil, Emeril's Essence, salt, a bay leaf, 1 tablespoon Worcestershire sauce, and a dash of Tabasco.I didn't have the green beans, so added some frozen peas and fresh minced parsley near the end of cooking time to give it something green. It was a bit soupy so I added another teaspoon of tapioca. I used Country Pasta homeade egg noodles. It made alot and we enjoyed every bit of the leftovers. I stirred the noodles into the stew for the leftovers and it sat in the fridge a day before we ate the leftovers and wow they were delicious! Thanks! I will make this again this winter for sure!"

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