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Hearty Busy-Day Stew

When I was still living in Missouri, a friend gave me all of her family cookbooks. I got the idea for this easy stew from one of these books. Believe it or not, the taco seasoning adds just the right touch. —Kristen Hills, Layton, Utah
  • Total Time
    Prep: 10 min. Cook: 7-1/2 hours
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds beef stew meat
  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 2-1/2 cups fresh baby carrots (about 12 ounces)
  • 1 large tomato, chopped
  • 1 medium onion, chopped
  • 2 tablespoons taco seasoning
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

  • In a 5- or 6-qt. slow cooker, combine the first ten ingredients. Cook, covered, on low 7-9 hours or until beef and vegetables are tender.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 30-45 minutes longer or until stew is slightly thickened.
Nutrition Facts
1-3/4 cups: 303 calories, 8g fat (3g saturated fat), 71mg cholesterol, 986mg sodium, 32g carbohydrate (8g sugars, 4g fiber), 25g protein.

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