MOM'S BEEF STEW
1 1/2 lb. Beef stew meat, cut into 1-inch cubes
1 medium Onion, chopped
4 Carrots, halved lengthwise and cut into 2-inch pieces
2 ribs Celery, cut into 1/2-inch pieces
4 medium Potatoes, cut into 1/2-inch cubes
1 28-oz. can Whole tomatoes, cut up
1 10 1/2-oz. can Beef broth
1 Tbl. Worcestershire sauce
2 Tbl. Minced parsley
1 Bay leaf
1 tsp. Salt
1/4 tsp. Pepper
3 Tbl. Quick cooking tapioca
Brown beef cubes in West Bend slow cooking pot (or skillet) on top of range unit over medium heat. Transfer cooking pot to heating base using hot pads or place skillet-browned meat into slow cooking pot.
Add all remaining ingredients to cooking pot. Stir to blend. Cover and cook at Setting #3 (low) for 7 to 9 hours or at Setting #5 (high) for 4 to 5 hours until meat and vegetables are tender. Remove bay leaf. Reduce heat to Setting #2 (low) for serving.
Yield: 6 servings
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