"It's been a long time since I got the original version of this recipe from a high school friend, and I've been tweaking it over the years. Sometimes I'll bake the stew in the oven, but it works just as well in a slow cooker." -CL Reader
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
4 cups chopped onion
3 cups chopped celery
2 1/2 cups (1/4-inch-thick) slices carrots
2 (8-ounce) packages presliced mushrooms
2 pounds beef stew meat
How to Make It
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth.
Combine the onion, celery, carrots, mushrooms, and beef in an electric slow cooker, and add juice mixture. Cover and cook on high for 5 hours or until beef is tender.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012