Slow Cooker

Slow-cooker Vegetable Beef Stew is for Dinner.

Slow-cooker Vegetable Beef Stew takes 20 minutes to prepare.

Slow-cooker Vegetable Beef Stew takes 480 minutes to cook.

Slow-cooker Vegetable Beef Stew makes 12 servings.

The ingredients for Slow-cooker Vegetable Beef Stew are:

1 large bag of frozen mixed vegetables (20 oz.)
2-3 medium potatoes
1 medium onion
64 oz. V8 juice (use low-sodium version if you'd like)
1 lb. lean stew meat (I use boiling beef)
1 tbsp cooking oil

Here is how you make Slow-cooker Vegetable Beef Stew:

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: 12Recipe submitted by SparkPeople user SEGANITA.

The nutritional information for Slow-cooker Vegetable Beef Stew is:

• Servings Per Recipe: 12
• 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