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Vegetable-Beef Stew

Ingredients

  • 1-1/2 pounds Beef stew meat
  • 1 tablespoon Beef bouillon granules
  • 2 tablespoons Cooking oil
  • 2 teaspoons Worcestershire sauce
  • 2 cups Potatoes, cubed
  • 3/4 teaspoon dried thyme, crushed
  • 1 cup Carrots, 1″ pieces
  • 1 teaspoon Salt
  • 1 medium Onion, wedged
  • 1/4 teaspoon Pepper
  • 1/2 cup Celery, sliced
  • 16 ounces Tomatoes; canned, cut up
  • 1 package Green beans, frozen- 9-oz.
  • 1 1/2 cups Water
  • 3 Tbsp. Tapioca, quick-cooking
  1. Cut meat into 1/2″ cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well.
  2. In crockpot, combine potatoes, carrots, onion, and celery. Add frozen beans, tapioca, bouillon, Worcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water.
  3. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.

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