Old-Fashioned Vegetable-Beef Stew

• 1 1/2 pound beef stew meat
• 1 tablespoon beef stock beef, granules
• 2 tablespoons vegetable oil
• 2 teaspoons worcestershire sauce
• 2 cups potatoes cubed
• 3/4 teaspoons thyme dried, crushed
• 1 cup carrots chopped into 1 inch pieces
• 1 teaspoon salt
• 1 each onions wedged
• 1/4 teaspoon black pepper
• 1/2 cup celery sliced
• 16 ounces tomatoes canned, cut up
• 1 each beans green, frozen, 9 oz package
• 1 1/2 cup water
• 3 tablespoons tapioca quick-cooking

1. Cut meat into 1/2 inch cubes.
2. In a large skillet brown meat, half at a time, in hot oil.
3. Drain well.
4. In crockpot, combine potatoes, arrots, onion, and celery.
5. Add frozen beans, tapioca, bouillon, orcestershire sauce, thyme, salt, and pepper.
6. Stir in browned meat, undrained tomatoes, and water.
7. Cover, cook on Low setting for 10 to 12 hours or on High setting for 5 to 6 hours.

meat, beef stock beef, vegetable oil, worcestershire sauce, potatoes, thyme, carrots, salt, onions, black pepper, celery, tomatoes, beans green, water, tapioca

Taken from recipeland.com/recipe/v/old-fashioned-vegetable-beef-st-2584 (may not work)