SLOW-COOKED STEW

Slow-Cooked Stew image

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

Provided by Taste of Home

Categories Dinner

Time 9h20m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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. Freeze option: 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 : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges