Old-fashioned vegetable-beef stew

Yield: 6 servings

Measure Ingredient
1½ pounds Beef stew meat
2 tablespoons Cooking oil
2 cups Potatoes; cubed
1 cup Carrots; in 1" pieces
1 medium Onion; cut into thin wedges
½ cup Celery; sliced
1 pack Green beans; frozen (9oz)
3 tablespoons Tapioca; quick-cooking
1 tablespoon Beef bouillon granules
2 teaspoons Worcestershire sauce
¾ teaspoon Thyme; dry & crushed
½ teaspoon Salt
¼ teaspoon Pepper
16 ounces Tomatoes; canned, cut up
1½ cup Water

Cut meat into ½" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well.

In crockpot, 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.

Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson

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