Vermicelli Beef Stew

Dinner

I love to try new recipes for my husband and me, and also when we entertain friends and relatives. This stew is a little different from most because of the vermicelli.

Average Rating: 4

TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
YIELD: 8 servings (2 quarts).

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, chopped
2 tablespoons canola oil
3 cups water
1 can (14-1/2 ounces) diced tomatoes
1 package (16 ounces) frozen mixed vegetables, thawed
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
6 ounces uncooked vermicelli, broken into 2-inch pieces
1/4 cup grated Parmesan cheese

Instructions

1. In a large skillet, brown meat and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the water, tomatoes, vegetables, basil, salt and oregano. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
2. Stir in vermicelli. Cover and cook for 30 minutes or until pasta is tender. Sprinkle with cheese.

Nutrition Facts

1 cup: 294 calories, 10g fat (3g saturated fat), 55mg cholesterol, 455mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 22g protein.
Diabetic Exchanges:
2 lean meat, 2 vegetable, 1 starch, 1 fat.