 |
Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 8 |
|
When it comes to this thick down-home stew, Iola Egle lets her slow cooker do the work. Then I simply toss together a green salad and dinner is ready, she pens from Bella Vista, Arkansas. Ingredients:
3 medium potatoes, peeled and cubed |
2 pounds beef stew meat |
4 medium carrots, sliced |
2 medium onions, sliced |
3 celery ribs, sliced |
2 cups tomato juice |
1 cup water |
1/3 cup quick-cooking tapioca |
1 tablespoon sugar |
1 tablespoon salt |
1 teaspoon dried basil |
1/2 teaspoon pepper |
Directions:
1. Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables.
2. Cover and cook on low for 9-10 hours or until meat and vegetables are tender. Yield: 8-10 servings.
|
|