Slow Cooked Beef Stew

• 4 pounds Stew Meat
• 2 whole Russet Potatoes, Peeled And Diced
• 6 whole Carrots, Peeled And Sliced
• 1/2 cups Celery, Diced
• 1 cup Onion, Diced
• 1 can (14.5 Oz. Size) Diced Tomatoes
• 1/2 cups Fresh Bread Crumbs
• 3 Tablespoons Minute Tapioca
• 1 Tablespoon Salt
• 1/2 Tablespoons Ground Black Pepper
• 1/2 Tablespoons Garlic Powder
• 4 dashes Worcestershire

1. Place all ingredients in a large Dutch oven and stir to combine.
2. Cover and bake at 250 degrees F for 56 hours.

potatoes, carrots, celery, onion, tomatoes, bread crumbs, tapioca, salt, ground black pepper, garlic, worcestershire

Taken from tastykitchen.com/recipes/main-courses/slow-cooked-beef-stew/ (may not work)