Vermicelli Beef Stew

• 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

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.

beef stew meat, onion, canola oil, water, tomatoes, mixed vegetables, basil, salt, oregano, vermicelli, parmesan cheese

Taken from www.tasteofhome.com/recipes/vermicelli-beef-stew/ (may not work)