Recipe
Soup, Chili & Stew
Football Slow-Cooker Stew
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. lean beef stew meat, cubed | ||
| 1 large onion, cut into rings | ||
| 1 (16 oz) pkg Hy-Vee carrots, peeled and cut into 1/2-inch pieces | ||
| 3 medium Hy-Vee russet potatoes, peeled and cut into 1-1/2-inch cubes | ||
| 2 tsp. Hy-Vee sugar | ||
| ½ tsp. Hy-Vee salt | ||
| 2 tsp. tapioca | ||
| 1 c. Hy-Vee tomato juice |
Directions
- Place stew meat in bottom of slow-cooker.
- Cover with onion, carrots and potatoes.
- Combine sugar, salt and tapioca. Sprinkle over vegetables.
- Pour in tomato juice.
- Cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 70mg
- Sodium: 320mg
- Total Carbohydrates: 24g
- Protein: 22g
Daily Values
0%
Vitamin A 170%
0%
Vitamin C 35%
0%
Iron 15%
0%
Calcium 4%