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Slow Cooker Beef Stew

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

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

Nutrition Information

  • calories 345
  • caloriesfromfat 29 %
  • fat 11.1 g
  • satfat 4 g
  • monofat 4.7 g
  • polyfat 0.7 g
  • protein 34.1 g
  • carbohydrate 28.8 g
  • fiber 5.9 g
  • cholesterol 95 mg
  • iron 5.3 mg
  • sodium 811 mg
  • calcium 81 mg

How to Make It

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

  2. 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.

Cook's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012