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

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 pound fresh baby carrots
• 2 medium potatoes, cut into chunks
• 2 medium onions, cut into wedges
• 1 cup drained diced tomatoes
• 1 cup beef broth
• 1 celery rib, cut into 1/2-inch pieces
• 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.
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REVIEWS:

The best stew I've made. Had no beef broth do I mixed 3 packages of instant beef oxo into 2 cups of hot water

Reviewed on Oct. 13, 2012 by Helenw7olf

Good! I added more to it. Green Beans, Corn, Mushrooms, and I used red potatoes.

EXCELLENT - even without the tapioca, of which I had none.

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!