1 lb small white onions, fresh, frozen thawed, or from jar
1 lb potatoes, peeled, quartered
4 ribs celery (cut 1")
6 carrots, cut in chunks, or about 8 ounces baby carrots
2 cans (14.5 ounces each) tomatoes, diced, drain and reserve the juice
5 TBLs instant tapioca
1 TBL brown sugar
1 bay leaf
2 tsps Kitchen Bouquet or Gravy Master
PREPARATION:
Season beef with salt and pepper. Place in slow cooker. Add vegetables. Mix
tapioca, sugar, tomato liquid, and kitchen bouquet. Pour over stew. Mix
a little bit. Add bay leaf. Cook on Low 10-12 hours; High 5-6 hours. Let
sit a little bit before serving - it will thicken a little.
Chrisanne's comment: It's thicker (and
tastier, I think) the second day.
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