Comfort food and nutritious too!
3-1/2 cups V-8 juice , regular or reduced sodium
1/2 cup red wine-Burgundy (if you don't want to use wine, add another 1/2 cup V-8.)
3-4 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 teaspoon Tabasco, optional
2 cups baby carrots, halved lengthwise
2 celery ribs with leaves, thinly sliced
1 onion, chopped,
4 garlic cloves, minced
2 pounds beef stew meat, cut into 1-inch cubes
1 bay leaf
1 cup frozen peas
2 tablespoons minced fresh parsley
hot cooked egg noodles-I love to use the brand Country Pasta that I get at Sam's Club.
In a large bowl, combine the V-8 , wine, tapioca, sugar, Worcestershire, salt, basil, pepper, and Tabasco; let stand for 15 minutes.
In a slow cooker, combine the carrots, celery, onion, and garlic. Top with beef. Add V-8 mixture and the bay leaf. Cover and cook on low for 6-8 hours until beef is tender. During the last 30 minutes before serving, stir in the peas and parsley.
Serve over hot cooked noodles.
It is also good to mix the noodles right into the stew. The stew has alot of wonderful gravy so the stew doesn't get too dry and is great for leftovers.
If you don't like peas, you can add 1- 2 cups frozen cut green beans. That's great too. Enjoy!
We ate every bit of the leftovers on this one!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Edited by 2864590 at Nov 17, 2009 1:32 PM PST
