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Hearty Beef Vegetable Stew

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Total Time
Prep: 20 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Angela Nelson, Ruther Glen, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

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

Test Kitchen Approved

Hearty Beef Vegetable Stew

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Yield: 6 servings
Prep: 20 min
Cook: 5 hours
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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
Text Ingredients

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.

Nutrition Facts

1-1/3 cups: 380 calories, 8g fat (3g saturated fat), 78mg cholesterol, 458mg sodium, 46g carbohydrate (0 sugars, 7g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
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