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Old-Fashioned Vegetable-Beef Stew
| Ingredients | |||
| 1 1/2 | pound | beef, stew meat | |
| 1 | tablespoon | bouillon, beef, granules | |
| 2 | tablespoon | oil | |
| 2 | teaspoon | worcestershire sauce | |
| 2 | cup | potatoes, cubed | |
| 3/4 | teaspoon | thyme, dried, crushed | |
| 1 | cup | carrots, chopped into 1 inch pieces | |
| 1 | teaspoon | salt | |
| 1 | each | onion, wedged | |
| 1/4 | teaspoon | pepper | |
| 1/2 | cup | celery, sliced | |
| 16 | oz | tomatoes, canned, cut up | |
| 1 | each | beans, green, frozen, 9 oz package | |
| 1 1/2 | cup | water | |
| 3 | tablespoon | tapioca, quick-cooking | |
Directions: | |||
| Cut meat into 1/2 inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. In crockpot, combine potatoes, arrots, onion, and celery. Add frozen beans, tapioca, bouillon, orcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water. Cover, cook on Low setting for 10-12 hours or on High setting for 5-6 hours. | |||
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