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Hearty Beef Vegetable Stew

By: Angela Nelson  
"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"

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 401 people have saved this

Prep Time:
10 Min
Cook Time:
5 Hrs
Ready In:
5 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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 pounds 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 pounds lean chuck roast, cut into 1-inch cubes
  • 2 teaspoons canola oil

Directions

  1. In a bowl, combine the tomatoes, tapioca, basil, sugar, salt and pepper; let stand for 15 minutes. Place the potatoes, carrots, onion and celery in a 5-qt. slow cooker.
  2. In a large nonstick skillet, brown meat in oil over medium heat. Drain and transfer meat to slow cooker. Pour tomato mixture over the top. Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

Footnotes

  • Nutritional Analysis: One serving (1-1/3 cups) equals 380 calories, 8 g fat (3 g saturated fat), 78 mg cholesterol, 458 mg sodium, 46 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2006 by GEOTHOGY 
Followed recipe to a "T", except added 1/4 cup boiling water early on as I was concerned about... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2009 by badkitty 
okay......good flavor but too thick and pastey-not a fan of the crushed tomatoes in here. I... MORE

 
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