When I was living in Missouri, a friend gave me her family cookbooks. I got the idea for this easy stew from one of them. The taco seasoning adds just the right touch.
—KRISTEN HILLS LAYTON, UT
PREP: 10 MIN. • COOK: 7 1/2 HOURS • MAKES: 6 SERVINGS
1 1/2 pounds beef stew meat
1 1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (14 1/2 ounces) beef broth
2 1/2 cups fresh baby carrots (about 12 ounces)
1 large tomato, chopped
1 medium onion, chopped
2 tablespoons taco seasoning
2 garlic cloves, minced
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
1. In a 5- or 6-qt. slow cooker, combine the first ten ingredients. Cook, covered, on low 7-9 hours or until the beef and vegetables are tender.
2. In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 30-45 minutes longer or until stew is slightly thickened.
PER SERVING 1 3/4 cups: 303 cal., 8g fat (3g sat. fat), 71mg chol., 986mg sod., 32g carb. (8g sugars, 4g fiber), 25g pro.