Cubes of beef chuck tossed in seasoned bread crumbs are cooked for 10 hours in a slow cooker with vegetables, condensed tomato soup, soy sauce and quick cooking tapioca in this easily assembled stew.
Calories
510 Calories
Recipe Instructions
Step 1
Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.
Ingredients
1 teaspoon salt
⅓ cup quick-cooking tapioca
⅛ teaspoon ground black pepper
1 cup beef broth
1 teaspoon dried basil
1 yellow onion
1 (4.5 ounce) can sliced mushrooms
4 stalks celery, chopped
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
