Hearty Beef Vegetable Stew Recipe

Hearty Beef Vegetable Stew Recipe

  • 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
  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.
Recipe of the Day|