Traditional Beef Stew ♥

By Addie

The aroma of this classic beef stew is irresistible, making it impossible not to dig in the moment you walk in the door.—Rosana Pape, Hamilton, Indiana

MY NOTES: I made this in my 4-quart crockpot. I used regular carrots. I cooked it on HIGH from 12:30 PM to 6 PM and everything was cooked and tender, including the vegetables. It was nicely thickened up thanks to the tapioca. This recipe is a keeper!

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 celery rib, cut into 1/2-inch pieces
• 1 pound fresh baby carrots or
• 1 pound carrots, sliced thinly
• 2 medium potatoes, cut into chunks
• 2 medium onions, cut into wedges
• 1 cup drained diced tomatoes
• 1 cup beef broth
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

In a 3-qt. slow cooker, combine all the ingredients.

Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Yield: 4 servings
......................

REVIEWS:

Excellent, even without the tapioca!

A-w-e-s-o-m-e stew recipe! I double the meat and add 1/4 tsp. crushed red pepper flakes, and because my sons detest any sign of tomatoes, I blend them. The broth will seem runny while it's cooking, but if you leave the lid on for the 10 hours, the meat falls apart and the tapioca thickens the liquid. Because it's all dumped in at the same time, it is so incredibly easy. Again, a-w-e-s-o-m-e flavor!