You can’t beat this combination of melt-in-your-mouth beef and colorful vegetables in a thick sauce over noodles.
—DIANE DELANEY HARRISBURG, PA
PREP: 20 MIN. • COOK: 9 HOURS • MAKES: 10 SERVINGS
4 cups reduced-sodium V8 juice
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1/4 teaspoon pepper
2 cups frozen cut green beans
2 cups fresh baby carrots, halved lengthwise
2 celery ribs, thinly sliced
1 small onion, chopped
1 1/2 pounds beef stew meat, cut into 1-inch cubes
Hot cooked noodles
In a large bowl, combine the V8 juice, tapioca, sugar and pepper; let stand for 15 minutes. In a 5-qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef. Add V8 mixture. Cover and cook on low for 9-10 hours or until beef is tender. Serve over noodles.
PER SERVING 1 cup equals 156 cal., 5 g fat (2 g sat. fat), 42 mg chol., 141 mg sodium, 13 g carb., 2 g fiber, 14 g pro. Diabetic Exchanges: 2 lean meat, 1 vegetable.