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Beef Stew 2
2 cups frozen French-style green beans
2 cups fresh baby carrots, halved
2 celery ribs, thinly sliced
1 small onion, chopped
1 1/2 pounds beef stew meat, cut into 1-inch cubes
4 cups V-8 juice
3 tablespoons quick-cooking tapioca
1 tablespoon granulated sugar
1/4 teaspoon pepper
Hot cooked noodles
In a slow cooker, combine beans, carrots, celery and onion. Top with beef.
Combine V-8, tapioca, sugar and pepper; add to slow cooker.
Cover and cook on LOW for 9 to 10 hours or until beef is tender.
Serve over noodles.
Yield: 10 servings
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