1 to 2 lb. beef stew meat
2 to 3 carrots sliced
1 large onion, cut into 6ths
2 celery stalks, sliced
2 large potatoes, peeled and cut into 1/4-inch cubes
8 beef bouillon cubes
8 cups water
1 tbsp. Kitchen Bouquet
3 bay leaves
2 cloves minced garlic
2 tbsp. Kosher salt
2 tsp. black pepper
2 tbsp. Worcestershire sauce
1/2 cup quick cooking tapioca (add later)

Place all ingredients (minus tapioca) into a Crock-Pot or Dutch-oven (6 quart) and mix thoroughly. Cook on HIGH for 4 hours or on LOW for 6 to 8 hours, stirring occasionally.

Note: I recommend cooking on HIGH until it comes to a boil and then switching to LOW for a couple of hours.

Stir in tapioca during last half hour of cooking. Remove the bay leaves before serving.

Note: Water and bouillon cubes can be substituted with 8 cups of beef broth (two 32 oz. boxes).

Submitted by: Pete