Crock-Pot Stew

• 1 1/2 lb. cubed stew beef (small cubes)
• 1/2 cooking onion, chopped
• 2 cans (16 oz.) whole potatoes, drained and cut in half
• 1 (16 oz.) can stewed tomatoes
• 2 (16 oz.) cans tomato sauce
• 1 small can tomato paste
• 1 regular can green beans, drained
• 1 regular can whole kernel corn, drained
• 1 regular can diced carrots
• 1 small can peas
• 1/4 c. celery
• 1/2 c. quick-cooking tapioca
• 2 bay leaves
• salt and pepper to taste

1. Spray a skillet with nonstick cooking spray. Brown the onions and beef in it. When browned, place beef and onions in the crock-pot. Add all other ingredients in a 5 or 6-quart crock-pot. Stir to mix thoroughly. Set heat setting to low, allowing stew to cook for 8 hours. Stir occasionally. Serve with corn muffins or Jiffy biscuits.

beef, onion, potatoes, tomatoes, tomato sauce, tomato paste, regular, regular, regular, peas, celery, tapioca, bay leaves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20408 (may not work)