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Hearty Beef Vegetable Stew

I received this wonderful recipe from a co-worker. It's awesome! It is a hit with everyone, including our two young children. And it's good for you, too. -Angela Nelson of Ruther Glen, Virginia
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    6 servings

Ingredients

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

Directions

  • In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker.
  • Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top.
  • Cover and cook on high for 5-6 hours or until meat and vegetables are tender.
Nutrition Facts
1-1/3 cups: 380 calories, 8g fat (3g saturated fat), 78mg cholesterol, 458mg sodium, 46g carbohydrate (0 sugars, 7g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
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