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Print this Recipe    Beef Stew 13

Old-Fashioned Vegetable-Beef Stew
Yield: 6 servings

1 1/2 pounds beef stew meat
2 tb cooking oil
2 c potatoes, cubed
1 c carrots, in 1" pieces
1 md onion, cut into thin wedges
1/2 c Celery, sliced
1 pk Green beans, frozen (9oz)
3 tb Tapioca, quick-cooking
1 tb Beef bouillon granules
2 teaspoons Worcestershire sauce
3/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
16 oz tomatoes, canned, cut up
1 1/2 c water

Cut meat into 1/2" 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 10-12 hours or on high-heat
setting for 5-6 hours.

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