Ingredients
- 2 pounds (900 g) stew beef, cut into 1-inch (2.5 cm) cubes
- 5 carrots, cut into 1-inch pieces
- 1 large onion, cut into chunks
- 3 stalks celery, sliced
- 1 large can tomatoes
- ½ cup quick-cooking tapioca
- 1 whole clove or ½ tsp ground cloves
- 2 bay leaves
- Salt to taste
- Pepper to taste
Procedure
- Trim all fat from meat.
- Put all ingredients in crockpot; mix thoroughly.
- Cover and cook on low 12 hours or on high 5 to 6 hours.
- Remove bay leaves before serving.
Notes, tips, and variations
- You can use the cheapest beef in the market; it will get tender in the pot.