Crockpot Old-Fashioned Beef Stew Serving Size : 5
1 tablespoon oil 1 1/2 pounds beef stew meat -- cut into 3/4" cubes 4 medium carrots -- cut into 1/2-inch-thick slices 3 medium red potatoes -- unpeeled, cut into 1/2-inch cubes 1 1/2 cups frozen pearl onions -- (from 16-oz. pkg.) 1 stalk celery -- cut into 1" pieces 3 cups vegetable juice cocktail 3 tablespoons quick-cooking tapioca 1 teaspoon beef-flavor instant bouillon 1/8 teaspoon garlic powder 1/4 teaspoon pepper 2 teaspoons Worcestershire sauce In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef; cook 4 to 6 minutes or until browned. In 3 1/2 or 4-quart Crock-Pot(r) Slow Cooker, combine browned beef and all remaining ingredients; mix well. Cover; cook on low setting for 9 to 10 hours or until beef and vegetables are tender. 5 (1 1/2 cup) servings COOK'S NOTES Ingredient Substitution: If you can't find frozen pearl onions, substitute 1 medium onion, coarsely chopped. Healthy Hint: The vegetable juice and fresh vegetables in this stew are excellent sources of vitamins A, C and iron. Kitchen Tip: Lift the slow cooker's lid as little as possible to hold in heat and expedite cooking time. Per Serving (excluding unknown items): 382 Calories; 15g Fat (35.0% calories from fat); 32g Protein; 30g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 594mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 172 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : You can lower fat by brown the stew meat in nonstick pan sprayed with PAM. You can cut the meat and add green peppers, and turnips. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
