Beef Stew for Two
From: Better Homes and GardensChuck roast becomes melt-in-your-mouth tender when cooked in the slow cooker. Added carrots, green beans, and potatoes make it a hearty one-bowl meal.
Servings: Makes: 2 servings
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Ingredients
8 ounces beef chuck roast, cut into 1-inch cubes
1 cup no-salt-added tomato juice
1/2 cup canned reduced-sodium chicken broth
1/2 cup chopped potato
1/2 cup chopped carrot
1/2 cup frozen cut green beans
1/2 cup chopped celery
2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
Directions
1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker.
2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours.
3. Makes: 2 servings
Nutrition Facts
Calories 246, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 67 mg, Sodium 486 mg, Carbohydrate 22 g, Fiber 4 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 66%, Calcium 6%, Iron 24%. Exchanges: Vegetable 1.5, Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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