Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Beef Stew




Source of Recipe


Bryan






List of Ingredients



• 2 pounds stewing beef
  
• 4 carrots, chopped
  
• 3 medium sized onions, chopped
  
• 3 potatoes, chopped
  
• 2 stocks of celery, chopped
  
• 1 (28 ounce) can tomatoes, with juice
  
• 5 tablespoons minute tapioca
  
• 2 tablespoons worcestershire sauce
  
• 1/2 teaspoon pepper
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon allspice, marjoram and thyme
  
• 1 bay leaf
  






Instructions



1. Add all ingredients in a crockpot, cook on low for 8 hours. Serve with biscuits and garnish with parsley.