Vermicelli Beef Stew

Name: Vermicelli Beef Stew
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Yield: 8 servings (2 quarts).
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

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

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.

Nutrition Facts

1 cup: 294 calories, 10g fat (3g saturated fat), 55mg cholesterol, 455mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Originally published as Easy Minestrone in Taste of Home Everyday Slow Cooker & One Dish Recipes 2009