Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 10 min
Cook time: 600 min
Total time: 610 min
Yield: 5
Ingredients: 2 pounds beef stew meat; 6 carrots, peeled, cut into 1-inch chunks; 2 or 3 russet potatoes, peeled, cut into large chunks; 1 medium onion, sliced into rings; ½ to 1 cup frozen peas; 1 tablespoon sugar; 1 teaspoon salt; 1 bay leaf; 2 tablespoons quick-cooking tapioca; ¾ cup tomato juice

Recipe from Linda Cline, farmer from Fayette County

Prep Time: 10 minutes
Cook Time: 10 hour(s)
Servings: 5

Ingredients

2 pounds beef stew meat
6 carrots, peeled, cut into 1-inch chunks
2 or 3 russet potatoes, peeled, cut into large chunks
1 medium onion, sliced into rings
½ to 1 cup frozen peas
1 tablespoon sugar
1 teaspoon salt
1 bay leaf
2 tablespoons quick-cooking tapioca
¾ cup tomato juice

Place the stew meat, carrot chunks, potato chunks, onion, peas, sugar, salt and bay leaf in the crock of a 3-quart slow cooker. Sprinkle with tapioca then pour the tomato juice over the top. Cover the slow cooker and cook for 10 to 12 hours on low heat setting or for 5 to 6 hours at high heat setting. Remove the bay leaf before serving.

Nutrition

Nutrition per serving: 673 Calories, 39g Total Fat, 157mg Cholesterol, 574mg Sodium, 34g Carbohydrate, 4g Fiber, 44g Protein