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Slow Cooker Beef Stew

Cooking Light

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Good, Solid Recipe

"It's been a long time since I got the original version of this recipe from a high school friend, and I've been tweaking it over the years. Sometimes I'll bake the stew in the oven, but it works just as well in a slow cooker." -CL Reader

Yield: 6 servings (serving size: about 1 3/4 cups)

Ingredients

  • 2  tablespoons  uncooked granulated tapioca
  • 1  tablespoon  sugar
  • 1  tablespoon  garlic powder
  • 1  teaspoon  salt
  • 3  (5.5-ounce) cans tomato juice
  • 4  cups  chopped onion
  • 3  cups  chopped celery
  • 2 1/2  cups  (1/4-inch-thick) slices carrots
  • 2  (8-ounce) packages presliced mushrooms
  • 2  pounds  beef stew meat

Preparation

Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth.

Combine the onion, celery, carrots, mushrooms, and beef in an electric slow cooker, and add juice mixture. Cover and cook on high for 5 hours or until beef is tender.

Nutritional Information

Calories:
345 (29% from fat)
Fat:
11.1g (sat 4g,mono 4.7g,poly 0.7g)
Protein:
34.1g
Carbohydrate:
28.8g
Fiber:
5.9g
Cholesterol:
95mg
Iron:
5.3mg
Sodium:
811mg
Calcium:
81mg
Cooking Light, APRIL 2004