Crock-Pot Stew

• 2 lb. stew meat in small cubes
• 1/2 lb. beef stick summer sausage, sliced and quartered
• 2 medium onions, cut in 1/8's
• 2 stalks celery, sliced
• 4 medium carrots (thick slices)
• 1 (10 to 12 oz.) can whole kernel corn
• 1 (10 to 12 oz.) can tomato sauce
• 1/3 c. quick cooking tapioca
• 1 Tbsp. sugar
• 1 Tbsp. salt or less
• 1/2 tsp. basil
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 3 or 4 medium potatoes, cut in chunks
• 1/2 c. bourbon or whiskey

1. Place all ingredients (except spices, tomato sauce and whiskey) into crock-pot.
2. Mix spices, tomato sauce and whiskey together and pour these into the pot.
3. Extra water and potatoes may be added to fill the pot or change consistency.
4. Cover.
5. Cook on high for 3 hours.
6. Then on low for 4 hours; stir periodically.

stew meat, beef stick summer sausage, onions, stalks celery, carrots, whole kernel corn, tomato sauce, tapioca, sugar, salt, basil, garlic powder, black pepper, potatoes, bourbon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672431 (may not work)