This (or a variation of it) has been in my family for a long time. My grandmother used to make a giant roasting pan of stew when the whole family would go for a visit (although she would make biscuits with hers).
To this day, it’s still a yummy, hearty, warm meal that I’ve changed into a slow cooker recipe to make it easier on busy days.
Serve it with fresh bread maker whole wheat flax bread.
Slow Cooker Beef Stew: Ingredients
1 package beef stew meat
8 cups of tomato juice, tomato sauce or V8 juice
6 red potatoes, washed, chopped
2 carrots, chopped
1/2 onion, chopped
1 celery stalk, chopped
1 clove of garlic, minced
2 tbsp tapioca
Combine all ingredients into slow cooker.
Cook on low for 6-8 hours, or high 4-5 (or cook until meat is cooked through and vegetables are tender).
Can be frozen for future meals too.