Cookbook:Crock Pot Beef Stew
| Crock Pot Beef Stew | |
|---|---|
| Category | Stew recipes |
| Servings | 4–8 |
| Time | Prep: 20 minutes Cooking: 12 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2 pounds (900 g) stew beef, cut into 1-inch (2.5 cm) cubes
- 5 carrots, cut into 1-inch pieces
- 1 large onion, cut into chunks
- 3 stalks celery, sliced
- 1 large can tomatoes
- ½ cup quick-cooking tapioca
- 1 whole clove or ½ tsp ground cloves
- 2 bay leaves
- Salt to taste
- Pepper to taste
Procedure
[edit | edit source]- Trim all fat from meat.
- Put all ingredients in crockpot; mix thoroughly.
- Cover and cook on low 12 hours or on high 5 to 6 hours.
- Remove bay leaves before serving.
Notes, tips, and variations
[edit | edit source]- You can use the cheapest beef in the market; it will get tender in the pot.