Old-Fashioned Beef Stew |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 (1-1/2 cup) | 20 minutes | 9 hours 20 minutes | 410 | N/A | 11g | 830mg | 43g | 34g | 90mg |
| INGREDIENTS: | ||
| 1 tablespoon oil | 1-1/2 lb beef stew meat, cut into 3/4-inch 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-inch 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 teaspoon Worcestershire sauce |
| 1 | In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef; cook 4 to 6 minutes or until browned. |
| 2 | In 3-1/2 or 4-quart crock-pot, combine browned beef and all remaining ingredients; mix well. |
| 3 | Cover; cook on low setting for 9 to 10 hours or until beef and vegetables are tender. |