Slow-cooker Vegetable Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large bag of frozen mixed vegetables (20 oz.)2-3 medium potatoes1 medium onion64 oz. V8 juice (use low-sodium version if you'd like)1 lb. lean stew meat (I use boiling beef)1 tbsp cooking oil
1. Cut the stewing beef into small cubes.
2. Brown the meat on low heat in 1 tbsp. of oil to keep it from sticking in the skillet.
3. Add the stew meat and juices to the Crock-pot, along with the V8 juice, and turn it to Low setting.
4. Peel potatoes and cut into approximately 1" cubes. Add to pot.
5. Slice onion and add as much as desired. I usually do approximately 3/4 cup.
6. Add frozen vegetables to stew.
7. Salt and pepper to taste.
- Cook on low for 8 hours or until tender.
- Serve with crackers or hot rolls.
I usually make the whole pot and freeze half, because my 3 1/2 quart Crock-pot makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SEGANITA.
2. Brown the meat on low heat in 1 tbsp. of oil to keep it from sticking in the skillet.
3. Add the stew meat and juices to the Crock-pot, along with the V8 juice, and turn it to Low setting.
4. Peel potatoes and cut into approximately 1" cubes. Add to pot.
5. Slice onion and add as much as desired. I usually do approximately 3/4 cup.
6. Add frozen vegetables to stew.
7. Salt and pepper to taste.
- Cook on low for 8 hours or until tender.
- Serve with crackers or hot rolls.
I usually make the whole pot and freeze half, because my 3 1/2 quart Crock-pot makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SEGANITA.
Nutritional Info Amount Per Serving
- Calories: 212.9
- Total Fat: 8.7 g
- Cholesterol: 23.4 mg
- Sodium: 561.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.7 g
- Protein: 10.3 g
Member Reviews