Wedding Stew

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

Ingredients

• • A hearty crockpot stew made with beef, vegetables, and V-8 juice, thickened with tapioca.
• • 2-3 pounds sirloin tip round or rump roast, cubed
• • 2 large or 3-4 small potatoes, peeled and cubed
• • 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. 1 Layer in crockpot: cubed meat, potatoes, and carrots
2. 2 Add drained green beans, peas, and corn
3. 3 Add stewed tomatoes with liquid (ensure tomatoes are cut up with no peels)
4. 4 Pour the large can of V-8 tomato juice over all ingredients
5. 5 Add tapioca, celery salt, and onion salt
6. 6 Cook on high for 3-4 hours
7. 7 Reduce heat to low and continue cooking for several more hours until meat is tender and vegetables are cooked through
8. 8 Stir occasionally during cooking
9. 9 Before serving, add additional tomato juice if mixture is too thick
10. 10 The tapioca is the secret ingredient that helps thicken the stew. Stir a couple of times during cooking to ensure even heat distribution.