Crock Pot Beef Stew
This crock pot beef stew is a dump-and-wait dinner that needs no browning and no stovetop watching. Quick-cooking tapioca stirred in at the start thickens the tomato juices as the pot works, so you get a glossy gravy without any flour or last-minute fuss. Cheap stew beef is the right choice here, since twelve hours on low turns tough cubes tender. Twenty minutes of chopping is all the effort it asks.
Instructions
Trim all the visible fat from the beef. Cut the meat into 1-inch cubes if it is not already, and cut the carrots, onion and celery as listed.
Put the beef, carrots, onion, celery, canned tomatoes, tapioca, clove, bay leaves, salt and pepper into the crock pot. Stir everything well so the tapioca is spread through the tomatoes and does not sit in one clump.
Cover the pot and cook on low for 12 hours, or on high for 5 to 6 hours. The stew is ready when the beef is tender and the sauce has thickened.
Fish out the bay leaves and the whole clove if you used one. Taste, adjust the salt and pepper, and serve hot.
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