Old-Fashioned Vegetable-Beef Stew

Ready in 1 hour

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

Original recipe makes 6



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.

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