Steffie’s Old Fashioned Vegetable Beef Stew

Ingredients

• 1 ½ lbs. beef stew meat
• 2 Tbs. cooking oil
• 2 medium potatoes – peeled and cubed
• 5 medium carrots – cut into ½ inch pieces
• 1 medium onion – cut into thin wedges
• 3 stalks of celery – cut into ½ inch pieces
• 1 9 oz. package of frozen cut green beans
• 3 Tbs. quick cooking tapioca pudding granules
• 1 ½ Tbs. instant beef bouillon granules (or 1 1/2 cubes)
• 2 Tbs. Worcestershire sauce
• 1 tsp. dried thyme
• 1 tsp. salt
• ½ tsp. pepper
• 1 16 oz. can of chopped tomatoes (undrained)
• 1 ½ cups water

Directions

1. Cut the meat into ½ inch cubes
2. Brown the meat in oil and drain
3. Throw everything into a crockpot (tomatoes last)
4. Cover and cook in the crockpot on low setting for 10–12 hours
   (You may want to put it on high for 1-2 hours in the middle to really soften the potatoes.); or
5. Cover and cook in a crockpot on high setting for 5–6 hours
   (Vegetables sometimes get a little too soft, but it works.)

Quantity: Makes 6 servings.

Sides: Good served with cornbread and applesauce