Hearty Beef Vegetable Stew

SUBMITTED 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"

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PREP TIME	10 Min
COOK TIME	5 Hrs
READY IN	5 Hrs 10 Min

SERVINGS

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Servings
USMETRIC

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

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.
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.

FOOTNOTE

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.