Taste of Home
Slow-Cooked Stew
TOTAL TIME: Prep: 20 min. Cook: 9 hours
YIELD: 10 servings.
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
Ingredients
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4 cups reduced-sodium V8 juice
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3 tablespoons quick-cooking tapioca
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1 tablespoon sugar
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1/4 teaspoon pepper
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2 cups frozen cut green beans
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2 cups fresh baby carrots, halved lengthwise
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2 celery ribs, thinly sliced
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1 small onion, chopped
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1-1/2 pounds beef stew meat, cut into 1-inch cubes
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Hot cooked noodles
Directions
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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.
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.
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