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.

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

Directions

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 longer or until pasta is tender. Sprinkle with Parmesan cheese.