1 ½ lb. beef stew meat, cut into bite-size pieces if needed
4 medium carrots, cut into 1/2-inch slices (2 cups)
3 medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1 large onion, cut into 1-inch pieces (1 1/2 cups)
1 medium stalk celery, cut into 1-inch pieces (1 cup)
3 Tbs. quick-cooking tapioca
1 Tbs. beef bouillon granules
2 tsp. Worcestershire sauce
¼ tsp. pepper
Instructions
In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients. Cover; cook on Low heat setting 9 to 10 hours.
Originally Submitted
10/16/2013
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You can add this CROCK POT OLD-FASHIONED BEEF STEW recipe to your own private DesktopCookbook.
