- 1-1/2 lbs beef stew meat, cut into 1″ cubes
- 1 medium onion, chopped
- 4 carrots, peeled, halved lengthwise and cut into 2″ pieces
- 2 ribs celery, cut into 1/2″ pieces
- 4 medium potatoes, peeled and cut into 1″ cubes
- 1 28-ounce can diced tomatoes
- 1 tbsp Worcestershire sauce
- 2 tsp dried parsley flakes
- 1 bay leaf
- 1/4 tsp pepper
- 3 tbsp quick cooking tapioca
Brown beef in a large skillet. Transfer to slow cooker. Add all remaining ingredients to slow cooker; stir to blend.
Cover and cook on low for 7-9 hours or on high for 4-5 hours. Remove bay leaf before serving.
6 servings