Monday, April 16, 2007 - Ginny's Crock-Pot Beef Stew

As a child my family’s menu consisted of two choices: take it or leave it. - Buddy Hackett

With this crazy weather I thought I’d share a warm-the-bones recipe.

Ginny’s Crock-Pot Beef Stew

1 pound stew beef

@ 5 potatoes

@ 8 carrots

@ 3 stalks celery

1 onion

2 cans (14.5 oz.) beef broth

½ cup quick Tapioca

spice to taste-bay leaf, clove, salt and pepper

Cut up vegetables into bite size pieces and place all ingredients into crock-pot. Cook on high 4-6 hours or low @ 12 hours stirring occasionally until meat is tender and vegetables are cook. Makes @ 8 servings.

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