2 to 3 pounds beef stew meat
1 envelope dry beef onion soup mix
1/2 tablespoon black pepper
1 bottle (12 ounces) beer or 1 1/2 cups water
A few dashes Worcestershire sauce
2 onions, cut into chunks
2 cups peeled baby carrots
4 stalks celery, cut into 2 inch chunks
1 can (28 ounces) diced tomatoes with juice
1 bay leaf
4 to 6 medium sized potatoes, cut into chunks
1/3 cup quick cooking tapioca
Place the beef in the slow cooker. Add beefy onion soup mix and pepper and toss with the beef. Add the remaining ingredients and stir well. Cover and cook on low heat for 8 to 10 hours or on high for 4 to 6 hours. If stew gets too thick you can add some beef stock or water.
Recipe from Festival Foods.