For larger appetites, spoon this homey beef and vegetable stew over egg noodles or mashed potatoes.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
8 hrs Low or High 4 hours, plus 30 minutes on high
Servings:
6
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Ingredients

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Directions

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  • Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. Lightly coat a large skillet with cooking spray; heat over medium heat. Trim fat from meat. Brown roast on all sides in hot skillet.

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  • Place roast in the prepared cooker. Sprinkle with salad dressing mix and tapioca. Pour broth over all.

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  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If using low-heat setting, turn to high-heat setting. Add frozen vegetables to cooker. Cover and cook about 30 minutes more or until tender. Makes 6 servings.

Tips

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your beef and vegetables are finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

338 calories; total fat 8g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 3g; cholesterol 134mg; sodium 787mg; potassium 855mg; carbohydrates 11g; fiber 2g; sugar 3g; protein 50g; vitamin a 2235IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 12mcg; vitamin b12 6mcg; calcium 30mg; iron 6mg.
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