Originally From
Sprung From
Imported From
Slow-Cooked Stew
ketherian wants to cook this
10
Basic
Dinner
- 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 beff stew meat, cut into 1-inch cubes
- Hot cooked egg noodles
1. In a large bowl, combine the V8, tapioca, sugar and pepper; let stand for 15 minutes.
2. In a 5-qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef.
3. Add V8 mixture.
4. Cover and cook on low for 9-10 hours or until beef is tender.
5. Serve over noodles.
2. In a 5-qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef.
3. Add V8 mixture.
4. Cover and cook on low for 9-10 hours or until beef is tender.
5. Serve over noodles.
Beef
