Beef Stew with Quick Tapioca Granules

Serves 8 in about 8 hours. The slow cooker brings bay leaves and vegetable juice tomato together.

Ingredients

• 1 ½ - 2 lbs beef stew meat, cubed
• 2 bay leaves
• 5 sprigs fresh thyme (or 1 ¼ tsp dried)
• 4 cloves garlic, pressed or minced
• 1 ½ teaspoons kosher salt (or 1 tsp table salt)
• ½ teaspoon black pepper
• 3 ribs celery, chopped
• 5 carrots, chopped
• 5 potatoes, scrubbed and cubed
• 8 oz mushrooms, sliced (optional)
• 2 medium onions, chopped
• 1 tablespoon worcestershire sauce (or soy sauce)
• 1 cup beef broth, low sodium
• 1 tablespoon beef bouillon
• 2 tablespoons tomato paste
• ½ cup dry red wine (or use beef broth)
• 1 tablespoon balsamic vinegar
• 2 cups vegetable juice , or tomato juice
• ⅓ cup quick tapioca granules

Method

1. You don't have to, but if you want extra flavor, brown the beef cubes in a little olive oil in a large skillet before adding them to the slow cooker.
2. Stir in the meat to the slow cooker, then all of the ingredients except the vegetable juice and tapioca granules. Mix well.
3. Put a lid on and cook on Low for 8-9 hours, or High for 5-6 hours, or until meat is tender and vegetables are also to desired tenderness. Mix halfway through (You will add the thickener about an hour before serving. See below).
4. Lift out thyme stems and bay leaves, and stir. Taste and adjust salt if needed.
5. In a bowl or 4-cup measuring cup, stir together the vegetable juice and the tapioca granules. Then pour the mixture into the slow cooker and stir. Put a lid on and cook the remaining hour. If not thick enough, see Notes below.
6. Plate with some crusty bread or fluffy dinner rolls!

More slow cooker ideas are in the slow cooker collection.