Slow Cooker Vegetable-Beef Stew

Ingredients

Instructions

1 1/2 lbs. beef stew meat 2 Tbs. cooking oil 2 medium potatoes, peeled and cubed 2 medium carrots, cut into 1/2 inch pieces 1 medium onion, cut into thin wedges 1/2 cup sliced celery 1 9 oz pkg. frozen cut green beans 3 Tbs. quick-cooking tapioca 1 Tbs. instant beef bouillon granules 1 Tbs. worcestershire sauce 1/2 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. Pepper 1 16 oz. can tomatoes, cut up 1 1/2 cups water 1/4 tsp. garlic powder

Cut meat into 1/2-inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. In crockery cooker, combine potatoes, carrots, onion, and celery. Add frozen green beans, tapioca, bouillon granules, Worcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water. Cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. Makes 6 servings.