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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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This stew is more like a really chunky vegetable soup because the broth used it tomato based. I mix the sauce and chunk up the meat and vegetables the night before and pop it all in the crock pot the next morning and put it on low before I head to work. This is for those chilly winter days when you want dinner waiting for you when you get home. Ingredients:
1 lb stew meat |
3 stalks celery, cubed |
3 -4 potatoes, peeled and cubed |
1 large onion, cubed |
3 carrots, peeled and cubed |
16 ounces tomato juice |
2 teaspoons sugar |
1 teaspoon salt |
16 ounces water |
4 teaspoons tapioca |
1 tablespoon beef bouillon |
1 teaspoon liquid smoke |
Directions:
1. Place meat in the bottom of a 4 quart crock pot. Lightly season with salt and pepper.
2. Add veggies in layers, season each layer.
3. Cover meat and veggies with the sauce.
4. Cover and cook on low for 8-10 hours.
5. If stew is too soupy for your taste, sprinkle in some more tapioca and stir until desired consistency. This can be done up to 1/2 hour before serving.
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