Old fashioned Vegetable beef Stew
Cooking MethodSlow Cooker
Ingredients
- 1 1/2 pound beef stew meat
- 2 tb cooking oil
- 2 c potatoes, cubed
- 1 c carrots, in 1" pieces
- 1 md onion, cut into thin wedges
- 1/2 c Celery, sliced
- 1 pk Green beans, frozen (9oz)
- 3 tb Tapioca, quick-cooking
- 1 tb Beef bouillon granules
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 16 ounces tomatoes, canned, cut up
- 1 1/2 c water
Instructions
Yield: 6 servings. Cut meat into 1/2" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. In slow cooker, combine potatoes, carrots, onion, and celery. Add frozen beans, tapioca, bouillon, worcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water. Cover, cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.
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