Cowgirl Stew
photo by CookinWorkinMama
- Ready In:
- 5hrs 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 907.18-1360.77 g boneless beef steaks, trimmed and cut into 1 inch pieces
- 4.92 ml black pepper (or to taste)
- 1.23 ml salt (or to taste)
- 4.92 ml garlic powder (or to taste)
- 1 medium yellow onion, thinly sliced
- 907.18 g red potatoes, roughly peeled and cut into bite sized pieces (or all-purpose potatoes)
- 6 large carrots, peeled and cut into bite size pieces (about 3 cups)
- 1 stalk celery, chopped (about 1/2 cup)
- 226.79 g green beans, trimmed and cut into 2 inch pieces (if desired, 2 cups)
- 2 (822.13 g) can low-sodium stewed tomatoes, undrained
- 411.06 g can Italian-style diced tomatoes, undrained
- 29.58 ml quick-cooking tapioca
directions
- On a tray or piece of wax paper, toss the steak with salt, pepper and garlic powder. Allow to reach room temperature while you are cutting your other vegetables. Place in 5-quart electric slow cooker. Layer the onion, then the potatoes, carrots, celery, and green beans on top.
- In a bowl, stir together the tomatoes and tapioca and pour over the meat and vegetables. Cover the pot and cook on High for 5 to 6 hours or on Low for 9 to 10 hours or until the beef and vegetables are tender; stir once during the last hour of cooking.
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