French Beef Stew II

When it comes to this thick down-home stew, let your slow cooker do the work. Then simply toss together a green salad and dinner is ready.


8 servings


3 medium potatoes, peeled and cut into 1/2-inch cubes
2 pounds beef stew meat
4 medium carrots, sliced
2 medium onions, sliced
3 celery ribs, sliced
2 cups tomato juice
1 cup water
1/3 cup quick-cooking tapioca
1 tablespoon granulated (white) sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon pepper


Place the potatoes in a greased 5-quart slow cooker. Top with the beef, carrots, onions and celery. In a bowl, combine the remaining ingredients. Pour over the vegetables. Cover and cook on low for 9 to 10 hours or until vegetables and beef are tender.

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