Wedding Stew

Prep Time: Not specified Cook Time: 6-8 hours Servings: Not specified

Description

A hearty crockpot stew made with beef, vegetables, and V-8 juice, thickened with tapioca.

Ingredients

• 2-3 pounds sirloin tip round or rump roast, cubed
• 2 large or 3-4 small potatoes, peeled and cubed
• 2-3 carrots, sliced
• 1 can (14.5 oz) green beans (Del Monte Blue Lake), drained
• 1 can (14.5 oz) peas, drained
• 1 can (14.5 oz) corn (not creamed), drained
• 1 can (14.5 oz) stewed tomatoes with liquid
• 1 large can (46 oz) V-8 tomato juice
• 2 Tablespoons tapioca
• 1 teaspoon celery salt
• 1 teaspoon onion salt
• 1-2 small cans (5 oz each) tomato juice, if needed

Instructions

1. Layer in crockpot: cubed meat, potatoes, and carrots
2. Add drained green beans, peas, and corn
3. Add stewed tomatoes with liquid (ensure tomatoes are cut up with no peels)
4. Pour the large can of V-8 tomato juice over all ingredients
5. Add tapioca, celery salt, and onion salt
6. Cook on high for 3-4 hours
7. Reduce heat to low and continue cooking for several more hours until meat is tender and vegetables are cooked through
8. Stir occasionally during cooking
9. Before serving, add additional tomato juice if mixture is too thick

Notes

The tapioca is the secret ingredient that helps thicken the stew. Stir a couple of times during cooking to ensure even heat distribution.