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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It's been a long time since I got the original version of this recipe from a high school friend, and I've been tweaking it over the years. Sometimes I'll bake the stew in the oven, but it works just as well in a slow cooker. -CL Reader Ingredients:
2 tablespoons uncooked granulated tapioca |
1 tablespoon sugar |
1 tablespoon garlic powder |
1 teaspoon salt |
3 (5.5-ounce) cans tomato juice |
4 cups chopped onion |
3 cups chopped celery |
2 1/2 cups (1/4-inch-thick) slices carrots |
2 (8-ounce) packages presliced mushrooms |
2 pounds beef stew meat |
Directions:
1. Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth.
2. Combine the onion, celery, carrots, mushrooms, and beef in an electric slow cooker, and add juice mixture. Cover and cook on high for 5 hours or until beef is tender.
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