hearty beef vegetable stew
Slow Cooker
Hearty Beef Vegetable Stew
A rich, comforting stew loaded with tender beef chunks, hearty vegetables, and savory broth—perfect for cold days or hearty appetites.
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.
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