Slow-Cooker Beef and Vegetable Stew

Recipe

Soup, Chili & Stew
Slow-Cooker Beef and Vegetable Stew

Primary Media

Beef and vegetable stew

User Rating

2.64 out of 5 stars
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14 ratings

Recipe Data

8
Servings

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    Description

    The only thing missing from this warm bowl of savory stew is a buttery biscuit on the side. Or cornbread. We're not partial. 

    For more recipes like this, check out Let's Meat & Sea on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 lbs.lean beef stew meat
    1large container Hy-Vee Short Cuts chopped yellow onion
    1(16 oz) pkg baby carrots
    3medium 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.small pearl tapioca
    1 ½ c.Hy-Vee tomato juice

    Things To Grab

      Directions

      1. Place stew meat in a slow cooker. Top with onion, carrots and potatoes.
      2. Combine sugar, salt and tapioca. Sprinkle over vegetables. Pour in tomato juice.
      3. Cover and cook on LOW 8 to 10 hours or on HIGH 5 to 6 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%

      Recipe Source:

      Let's Meat & Sea on HSTV.com