Slow-Cooked Stew

• 4 cups reduced-sodium V8 juice
• 3 tablespoons quick-cooking tapioca
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 2 cups frozen cut green beans
• 2 cups fresh baby carrots, halved lengthwise
• 2 celery ribs, thinly sliced
• 1 small onion, chopped
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• Hot cooked noodles

1. In a large bowl, combine the V8, tapioca, sugar and pepper; let stand for 15 minutes. In a 5-qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef. Add V8 mixture. Cover and cook on low for 9-10 hours or until beef is tender. Serve over noodles. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

quickcooking tapioca, sugar, pepper, beans, fresh baby carrots, celery, onion, beef stew meat, noodles

Taken from www.tasteofhome.com/recipes/slow-cooked-stew/ (may not work)