HEARTY BEEF VEGETABLE STEW

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Hearty Beef Vegetable Stew image

This is a great slow-cooker recipe for beef stew. I've tried many slow-cooker recipes and they always turned out a little "odd", until I tried this one. This tastes wonderful, is healthy for you and the beef is very tender. Perfect recipe for fall and winter. I might try adding some frozen peas in this next time. Comes from Light&Tasty.

Provided by Karamia

Categories     Stew

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 (28 ounce) can crushed tomatoes, undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 lbs lean chuck roast, cut into 1-inch cubes
2 teaspoons canola oil

Steps:

  • Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
  • Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
  • Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
  • Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
  • Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.

Nutrition Facts : Calories 358.1, Fat 9.1, SaturatedFat 3.3, Cholesterol 74.8, Sodium 552.7, Carbohydrate 43.9, Fiber 6, Sugar 11.8, Protein 29

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