Taste of Home
Vermicelli Beef Stew
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
YIELD: 8 servings (2 qt.)
I love to try new recipes for my husband and me, 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
-
1.
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.
-
2.
Stir in vermicelli. Cover and cook for 30 minutes longer or until pasta is tender. Sprinkle with Parmesan 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 vegetable, 2 lean meat, 1 starch, 1 fat.
© 2024 RDA Enthusiast Brands, LLC