Greek Beef Stew

It's nice being able to cook a nice warm dinner without heating up the whole house during the summer.

Ingredients:
1 Boneless Beef Bottom Round Roast or Chuck Pot Roast (about 2lb)
1 - 16 oz Bag of Frozen Whole Small White Onion or 1 Fresh Small Onion
1 - 16 oz Bag Fresh or Frozen Whole Baby Carrots
1/2 c Dried Tapioca
1 3/4 c Beef Broth
1 - 5.5 oz 100% Vegetable Juice
1 Tbsp Brown Sugar, Packed
1/2 tsp Dried Cinnamon
2 Dried Bay Leaves

Chop the onion if you are using fresh onion.

Cut beef into 1 inch pieces.  I missed this step.  Haha  I ended up cutting the beef after it was done cooking.

Put the beef in the slow cooker and top with the onion, carrots, tapioca, and cinnamon.

Mix the broth, vegetable juice, and brown sugar in a separate bowl.  I added the cinnamon to this bowl, but it did not mix in.  That's why I suggest just sprinkling it on the meat.

Pour the mixture in the slow cooker.

Cover and cook on Low for 8 - 9 hours.  Serve over egg noodles or mashed potatoes.

I loved this meal!  The cinnamon gave it a really unique flavor.  I will be making it again!  Your family will love it.  This was a pretty decent sized serving.  You could serve it with a side of veggies and eat a smaller portion of the stew.  We added the tapioca a little late in the cooking process.  Therefore, they still appear a little white in the photo.  They will not be noticeable if you add them in the beginning.

Nutritional Info: (Not including the noodles)

419 Calories

12g Fat

2g Fiber

52g Protein

23g Carbs

10 WW PointsPlus