Coming home to the aroma of slow-cooked beef stew will be a welcome treat. Just cook some egg noodles and dinner is done!
2 Tbsp. vegetable oil
1 1/2 to 1 3/4 lb. extra lean boneless chuck roast
1 large onion, coarsely chopped
1 can (14.5 oz.) Del Monte® Original Stewed Tomatoes, not drained
2 Tbsp. Contadina® Tomato Paste
1 Tbsp. chili powder
1 can (29 oz.) Veg-All® Mixed Vegetables, drained
Salt and black pepper, to taste
2 Tbsp. chopped fresh parsley
Hot cooked egg noodles, optional
- Heat oil in a large skillet over medium-high heat. Brown beef 3 minutes on each side.
- Meanwhile, combine onion, stewed tomatoes, tomato paste and chili powder in a 4 to 5-qt. slow cooker. Top with beef roast and spoon some sauce over roast. Cover and cook 5 hours on HIGH or 10 hours on LOW or until beef is tender.
- In slow cooker, pull beef apart into smaller pieces using 2 forks. Gently stir in mixed vegetables; cover and heat 5 minutes on HIGH. Season to taste with salt and pepper. To serve, ladle stew over hot noodles and sprinkle with parsley.