Hearty Beef Vegetable Stew |
|
 |
Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
|
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 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:
1. 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.
2. Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top.
3. Cover and cook on high for 5-6 hours or until meat and vegetables are tender. Yield: 6 servings.
|
|