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Old-fashioned vegetable-beef stew

Yield: 6 servings

Ingredients:

• 1 1/2 lb Beef stew meat 1 tb Beef bouillon granules
• 2 tb Cooking oil 2 ts Worcestershire sauce
• 2 c Potatoes; cubed 3/4 ts Thyme; dry & crushed
• 1 c Carrots; in 1" pieces 1/2 ts Salt
• 1 md Onion; cut into thin wedges 1/4 ts Pepper
• 1/2 c Celery; sliced 16 oz Tomatoes; canned cut up
• 1 pk Green beans; frozen (9oz) 1 1/2 c Water
• 3 tb Tapioca; quick-cooking

Instructions:

Cut meat into 1/2" cubes. In a large skillet brown meat half at a time in hot oil. Drain well. In crockpot combine potatoes carrots onion and celery. Add frozen beans tapioca bouillon worcestershire sauce thyme salt and pepper. Stir in browned meat undrained tomatoes and water. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours. Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson

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