Hearty Beef Vegetable Stew |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
2. Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
3. Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
4. Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
5. 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.
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