Old-fashioned vegetable-beef stew
6 servings
Ingredients
| Quantity | 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 |
Directions
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