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Vermicelli Beef Stew

 Vermicelli Beef Stew
I love to try new recipes fro my husband and myself, and also when we entertain friends and relatives. This stew is a little different from most because of the vermicelli.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
8 ServingsPrep: 20 min. Cook 8-1/2 hours

Ingredients

  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 3 cups water
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 6 ounces uncooked vermicelli, broken into 2-inch pieces
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large skillet, brown meat and onion in oil; drain. Transfer to a
  • 5-qt. slow cooker. Stir in the water, tomatoes, vegetables, basil,
  • salt and oregano. Cover and cook on low for 8-10 hours or until meat
  • and vegetables are tender.
  • Stir in vermicelli. Cover and cook for 30 minutes or until pasta is
  • tender. Sprinkle with cheese. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup equals 294 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 455 mg sodium, 28 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable,

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Vermicelli Beef Stew (continued)

Nutritional Facts: 1 starch, 1 fat.