Beef Stew for Two

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Chuck 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

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.

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.

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

How to Make Beef Stew

If you've never made beef stew, you might think it's complicated to put together or will break the family budget. Not true. Beef stew is actually one of the easiest and most economical meals you can serve. Once you've browned the meat and chopped your vegetables, the ingredients simmer away without constant tending.

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