Ingredients
2 lbs Beef Stew Meat, cubed
2 Bay Leaves
5 sprigs Fresh Thyme (or 1 1/4 tsp dried)
4 cloves Garlic, pressed or minced
1 1/2 tsp Kosher Salt (or 1 tsp table salt)
1/2 tsp Pepper
4 stalks Celery, chopped
6 Carrots, chopped
6 Potatoes, scrubbed and cubed
8 oz Mushrooms, sliced (optional)
2 med Onions, chopped
1 Tbsp Worcestershire Sauce
1 cup Beef Broth, low sodium
Mix These Together
3 cups Vegetable Juice (such as V8), or tomato juice
1/3 cup Quick Tapioca Granules (such as Minute® Tapioca)
Instructions
Add the meat to the slow cooker, then all of the ingredients, stopping at the vegetable juice.
In a bowl or 4-cup measuring cup, stir together the vegetable juice and the tapioca granules. Then pour the mixture over everything in the crock.
Cook on Low for 8-9 hours, or High for 5-6 hours, or until vegetables are to desired tenderness. Stir halfway through.
Remove thyme stems and bay leaves, and stir. Taste and adjust salt if needed.
Serve with some crusty bread or fluffy dinner rolls!
Recipe Notes
This recipe works best in a 7 or 8 quart slow cooker. If you are using a smaller slow cooker, reduce the meat to 1 1/2 lbs, and the veggies by 1/3 or so. You can keep the liquid the same.
