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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 10 |
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I often depend on this stew to put a hot, nutritious meal on the table after a long day at work.Diane Delaney, Harrisburg, Pennsylvania Ingredients:
4 cups reduced-sodium v8 juice |
3 tablespoons quick-cooking tapioca |
1 tablespoon sugar |
1/4 teaspoon pepper |
2 cups frozen cut green beans |
2 cups fresh baby carrots, halved lengthwise |
2 celery ribs, thinly sliced |
1 small onion, chopped |
1-1/2 pounds beef stew meat, cut into 1-inch cubes |
hot cooked noodles |
Directions:
1. In a large bowl, combine the V8, tapioca, sugar and pepper; let stand for 15 minutes. In a 5-qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef. Add V8 mixture. Cover and cook on low for 9-10 hours or until beef is tender. Serve over noodles. Yield: 10 servings.
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