Old Fashioned Beef Stew

spacer 1 Tbsp oil
1 1/2 lb beef stew meat, cut into 3/4 inch cubes
4 carrots, medium, cut into 1/2 inch thick slices
3 red potatoes, medium, unpeeled, cut into 1/2 inch cubes
1 1/2 cup frozen pearl onions (from 16 oz pkg)
1 stalk celery, cut into 1 inch pieces
3 cup V-8
3 Tbsp tapioca, quick cooking
1 tsp beef bouillon crystals
1/8 tsp garlic powder
1/4 tsp pepper
2 tsp worcestershire sauce

In large skillet, heat oil over medium high heat until hot. Add beef; cook 4 to 6 minutes or until browned.
In 3 1/2 or 4 qt Crock-Pot, combine browned beef and all remaining ingredients. Mix well.
Cover; cook on low setting for 9 to 10 hours or until beef and vegetables are tender.

From PB199 Easy Weeknight Meals pamphlet

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Copyright © 1999 Joan Schraith Cole.
Updated April 16, 1999

Graphics from Ann-S-Thesia CD