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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I love to try new recipes fro my husband and myself, and also when we entertain friends and relatives. This stew is a little different from most because of the vermicelli.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin Ingredients:
1-1/2 pounds beef stew meat, cut into 1-inch cubes |
1 medium onion, chopped |
2 tablespoons canola oil |
3 cups water |
1 can (14-1/2 ounces) diced tomatoes |
1 package (16 ounces) frozen mixed vegetables, thawed |
1 tablespoon dried basil |
1 teaspoon salt |
1 teaspoon dried oregano |
6 ounces uncooked vermicelli, broken into 2-inch pieces |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, brown meat and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the water, tomatoes, vegetables, basil, salt and oregano. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
2. Stir in vermicelli. Cover and cook for 30 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2 quarts).
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