Slow-Cooked Stew

Total Time

Prep: 20 min. Cook: 9 hours


10 servings

Updated: Mar. 15, 2022
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


  • 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


  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.

Can you freeze Slow-Cooked Stew?

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.

Nutrition 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.