Ingredients
1-1/2 pounds beef stew meat, cut into 1-inch cubes1 medium onion, chopped2 tablespoons canola oil3 cups water1 can (14-1/2 ounces) diced tomatoes1 package (16 ounces) frozen mixed vegetables, thawed1 tablespoon dried basil1 teaspoon salt1 teaspoon dried oregano6 ounces uncooked vermicelli, broken into 2-inch pieces1/4 cup grated Parmesan cheese
Preparation
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.
Stir in vermicelli. Cover and cook for 30 minutes longer or until pasta is tender. Sprinkle with Parmesan cheese.
