Clay's Kitchen : Stew Recipes

Stew Recipes

Old-Fashioned Vegetable-Beef Stew

Recipe from: Better Homes & Gardens New Crockery Cookbook by Lisa Mannes
Servings: 6

1 ½ pound beef stew meat
2 tablespoon cooking oil
2 cups potatoes, cubed
1 cup carrots, in 1 inch pieces
1 medium onion, cut into thin wedges
½ cup celery, sliced
1 9 ounce package frozen green beans
3 tablespoon tapioca, quick-cooking
1 tablespoon beef bouillon granules
2 teaspoon Worcestershire sauce
¾ teaspoon dry thyme, crushed
½ teaspoon salt
¼ teaspoon pepper
1 16 ounce can tomatoes, cut up
1 ½ cup water

Cut meat into ½ inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. 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. Cover, cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

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