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

pepper

Directions:

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.

Enjoy!