Friday, October 25, 2019

Lillian’s Slow-Cooker Beef Stew

Submitted by Nancy Dynes, Goose Neck, SC

Tapioca is used to thicken this comfort food dish. If you don’t have any on hand, substitute an equal amount of flour.


2 lbs. stew beef cubes

2 potatoes, peeled and quartered

3 stalks of celery, diced

4 carrots, peeled and thickly sliced

2 onions, quartered

2 c. cocktail vegetable juice

1/3 c. quick-cooking tapioca, uncooked

1 T. sugar

1 T. salt

1/2 t. dried basil

1/4 t. pepper

  1. Arrange beef and vegetables in a 5-quart slow cooker.
  2. Combine remaining ingredients; pour into slow cooker.
  3. Cover and cook on high setting one hour; reduce heat to low setting and cook 7 hours.

Serves 8

1 comment:

  1. Thank you for sharing this recipe Doug. It looks delicious! I am always in for a good beef stew.