Beef Vegetable Stew

By nurseliz

Ingredients

• Ingredients
• 1-1/2 * 1-1/2 pounds lean boneless beef chuck roast, cut into 1-inch cubes
• 2 * 2 teaspoons canola oil
• 1-1/2 * 1-1/2 pounds red potatoes, cut into 1-inch cubes
• 3 * 3 medium carrots, cut into 1-inch slices
• 1 * 1 medium onion, chopped
• 1/2 * 1/2 cup chopped celery
• 1 * 1 can (28 ounces) crushed tomatoes, undrained
• 3 * 3 tablespoons quick-cooking tapioca
• 2 * 2 tablespoons dried basil
• 1 * 1 tablespoon sugar
• 1/2 * 1/2 teaspoon salt
• 1/8 * 1/8 teaspoon pepper

Preparation

Step 1

Directions

* In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top.
* Cover and cook on high for 5-6 hours or until meat and vegetables are tender. Yield: 6 servings.


Nutritional Analysis: One serving (1-1/3 cups) equals 380 calories, 8 g fat (3 g saturated fat), 78 mg cholesterol, 458 mg sodium, 46 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.