Beef Stew 2

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  • 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


  1. In a slow cooker, combine beans, carrots, celery and onion. Top with beef.
  2. Combine V-8, tapioca, sugar and pepper; add to slow cooker.
  3. Cover and cook on LOW for 9 to 10 hours or until beef is tender.
  4. Serve over noodles.

Yield: 10 servings

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