Slow-cooked Beef Stew...

In this day and age, when life seems to be controlled by many demands from all sides, here is a really great recipe you can use on those days when you need ease in the kitchen! It is very savory hearty slow-cooked beef stew. Just place all the ingredients in the slow-cooker and go about your day. Not only is it easy, the smells from your kitchen will have the family asking over & over, “When is dinner?”

Slow-cooked Beef Stew

Ingredients:
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
⅓ cup dried bread crumbs
1 teaspoon salt
⅛ teaspoon ground black pepper
1 yellow onion, coarsely chopped
3 carrots, cut into thick bit size slices
6 medium red skinned new potatoes, quartered
4 stalks celery, chopped
2 teaspoon dried marjoram
⅓ cup quick-cooking tapioca
1 (4.5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10.75 ounce) cans condensed tomato soup
1 cup beef broth
¾ cup frozen green peas, thawed

Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, potatoes, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours or on high for 3 to 5 hours. About 20 minutes before serving, add peas.

Serve with a slice of crusty sourdough bread and a green leafy salad.

Serves 6