Easy Crockpot Stew

Name: Easy Crockpot Stew
Ingredients: 1 can Crushed Tomatoes, 16 Oz; 23 cups Dry Red Wine Or Water; 1/2 cups Beef Broth; 1/4 cups Quick Cooking Tapioca; 1/2 teaspoons Black Pepper; 1 Tablespoon Sugar; 2 teaspoons Italian Seasoning; 2 teaspoons Salt; 2 whole Bay Leaves; 3 pounds Cubed Stew Meat; 1 pound Carrots, Cut Into Bite Sized Pieces; 3 whole Medium Size Onions, Peeled And Quartered; 3 whole Medium Potatoes, Peeled And Cubed; 1/2 bags (about 16 Oz. Bag) Frozen Corn

14 ingredients

7 steps

Ingredients

1 can Crushed Tomatoes, 16 Oz
23 cups Dry Red Wine Or Water
1/2 cups Beef Broth
1/4 cups Quick Cooking Tapioca
1/2 teaspoons Black Pepper
1 Tablespoon Sugar
2 teaspoons Italian Seasoning
2 teaspoons Salt
2 whole Bay Leaves
3 pounds Cubed Stew Meat
1 pound Carrots, Cut Into Bite Sized Pieces
3 whole Medium Size Onions, Peeled And Quartered
3 whole Medium Potatoes, Peeled And Cubed
1/2 bags (about 16 Oz. Bag) Frozen Corn

Directions

1

Combine crushed tomatoes, wine or water, broth, tapioca, black pepper, sugar, Italian seasoning, salt, and bay leaves in a crock pot or large Dutch oven.
2

Stir in stew meat.
3

Add carrots, onions and potatoes.
4

Crockpot instructions: Cover and cook on low for 4-6 hours, or on high for 2-3 hours or until the meat is tender and sauce has thickened.
5

Dutch oven instructions: Cover and bake in a 350 degree oven for about 3 hours, stirring twice, until meat is tender and sauce is thickened.
6

Add the corn 1/2 hour before serving.
7

Be sure to discard the bay leaves before serving.