Yield
6 servings (serving size: about 1 3/4 cups)

"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

How to Make It

Step 1

Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth.

Step 2

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.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Ratings & Reviews