"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

Recipe by Cooking Light April 2004

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

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

Nutrition Facts

345 calories; calories from fat 29%; fat 11.1g; saturated fat 4g; mono fat 4.7g; poly fat 0.7g; protein 34.1g; carbohydrates 28.8g; fiber 5.9g; cholesterol 95mg; iron 5.3mg; sodium 811mg; calcium 81mg.
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