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When I read this recipe I was totally weirded out by the use of tapioca. I have never purchased tapioca in any form, but it does a great job of thickening this slow-cooker stew. After I made a few modifications to the seasoning, I really liked this stew. Its easy to put together, no pre-browning of the beef required, and pre-sliced mushrooms are a big time saver. If you aren’t a fan of onions, decrease the amount or use sweet onions, because they stay rather powerful even after 6 or 8 hours in the crock-pot. Doesn’t crock-pot sound terribly old hat? The other great thing is that this stew is low calorie, only 345 calories and 11 grams of fat per 1 3/4 cup serving according to Cooking Light.

Slow-Cooker Beef Vegetable Stew
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
2 teaspoons salt
15 ounces tomato juice (approx.)
4 cups chopped onion
3 cups chopped celery
2 1/2 cups (1/4 inch thick) sliced carrots
2 (8 ounce) packages pre-sliced mushrooms
2 pounds beef stew meat

Place first 5 ingredients in a blender and process until smooth.
Combine onion, celery, carrots, mushrooms and beef in an electric slow cooker, add juice mixture. Cover and cook on high 5 hours or low 8 to 10 hours until beef is tender.

Slow Cooker Beef Vegetable Stew

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