This slow cooker classic is comfort food at its lightest and very best. This version is loaded with vitamins A and C, and each serving contains 9 grams of fat and 35 grams of protein.
ingredients: Add all to shopping list
2 lb beef chuck bottom round roast, cut into chunks (preferably boneless beef chuck)
1 onion, cut in 8 wedges
3 stalks celery, cut in large pieces
4 carrots, peeled and cut in large pieces (or 1 ½ cups baby carrots)
1 ½ cups tomato juice
1/3 cup quick-cooking tapioca
1 Tbsp sugar
1 tsp salt
1/2 tsp pepper
1 tsp dried basil
3 potatoes, peeled and cut into large chunks
Thyme sprigs for garnish, optional
At a glance:
8 hours 10 min
1. In a large slow cooker, combine the beef, onion, celery and carrots.
2. In a separate bowl, combine tomato juice, tapioca, sugar, salt, pepper, and basil. Pour over the meat and vegetables. Cover and cook on Low for 4 hours.
3. Add the potatoes. Stir the stew. Cover and cook on Low for another 4 hours. Garnish with thyme, if desired.
Serves 6. Per serving: 350 calories, 33g carbs, 35g protein, 9g fat, 90mg cholesterol, 700mg sodium, 3g fiber