Great one pot dinner that you can set up before work, and have an amazing beef stew waiting when everyone gets home for dinner. Add a salad and toasted garlic bread and you've got dinner.

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Name: Crock Pot Beef Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon Vegetable oil; 1/2 teaspoon Ground cumin; 1/2 teaspoon Freshly ground pepper; 1/4 teaspoon Kosher Salt; 1 1/2 pounds Stew meat Cut into bite size pieces; 2 cups Carrot Cut into half moons 1/2" thick (about 4 carrots); 3 cups Potato Cut into 1/2" cubes (about 3 potatoes); 1 1/2 Cups Onion Cut into 1/2" pieces (1 large onion); 1 cup Celery Cut into 1/2 " pieces (about two stalks); 1 cup Frozen corn; 1 cup Frozen Green Beans Cut pieces; 6 cups V-8 Vegetable Juice; 6 tablespoons Quick Cooking Tapioca; 2 tablespoon Beef bouillon granules; 2 tablespoons Worcestershire sauce

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INGREDIENTS

2 tablespoon Vegetable oil
1/2 teaspoon Ground cumin
1/2 teaspoon Freshly ground pepper
1/4 teaspoon Kosher Salt
1 1/2 pounds Stew meat ; Cut into bite size pieces
2 cups Carrot ; Cut into half moons 1/2" thick (about 4 carrots)
3 cups Potato ; Cut into 1/2" cubes (about 3 potatoes)
1 1/2 Cups Onion ; Cut into 1/2" pieces (1 large onion)
1 cup Celery ; Cut into 1/2 " pieces (about two stalks)
1 cup Frozen corn
1 cup Frozen Green Beans ; Cut pieces
6 cups V-8 Vegetable Juice
6 tablespoons Quick Cooking Tapioca
2 tablespoon Beef bouillon granules
2 tablespoons Worcestershire sauce

Servings

INSTRUCTIONS

Cut stew meat into bite size pieces. Place in a large bowl and season with salt, pepper, and cumin. Toss well to coat stew meat. Place a cast iron skillet over high heat. When skillet is rocket hot, carefully add half of the vegetable oil and half the stew meat. Brown meat well on all sides and transfer to crock pot. Repete this proceedure with remaining oil and stew meat.

Add remaining ingredients except the frozen corn and green beans, to the crock pot, cover and set on low for 8 hours. After 8 hours, taste stew and add salt and pepper if needed. Add the frozen corn and green beans, let cook 15-20 minutes more and serve.

NOTES

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Crock Pot Beef Stew

2 tablespoon Vegetable oil
1/2 teaspoon Ground cumin
1/2 teaspoon Freshly ground pepper
1/4 teaspoon Kosher Salt
1 1/2 pounds Stew meat Cut into bite size pieces
2 cups Carrot Cut into half moons 1/2" thick (about 4 carrots)
3 cups Potato Cut into 1/2" cubes (about 3 potatoes)
1 1/2 Cups Onion Cut into 1/2" pieces (1 large onion)
1 cup Celery Cut into 1/2 " pieces (about two stalks)
1 cup Frozen corn
1 cup Frozen Green Beans Cut pieces
6 cups V-8 Vegetable Juice
6 tablespoons Quick Cooking Tapioca
2 tablespoon Beef bouillon granules
2 tablespoons Worcestershire sauce

Cut stew meat into bite size pieces.  Place in a large bowl and season with salt, pepper, and cumin.  Toss well to coat stew meat.  Place a cast iron skillet over high heat.  When skillet is rocket hot, carefully add half of the vegetable oil and half the stew meat.  Brown meat well on all sides and transfer to crock pot.  Repete this proceedure with remaining oil and stew meat.

Add remaining ingredients except the frozen corn and green beans, to the crock pot, cover and set on low for 8 hours.  After 8 hours, taste stew and add salt and pepper if needed. Add the frozen corn and green beans, let cook 15-20 minutes more and serve.

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Nutrition

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Serving Size: 1 Serving (2570g)
Recipe Makes: 6 Servings

Calories: 1305
Calories from Fat: 120 (9%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 3.3g
Cholesterol 71.8mg		22 %
Sodium 1370.7mg		47 %
Potassium 4281.6mg		113 %
Total Carbohydrate 256.9g		76 %
	Dietary Fiber 40.4g	162 %
	Sugars, other 216.5g
Protein 51.8g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1305

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