Ingredients:

2 pounds (960 g.) boneless beef, cubed

4-6 celery ribs, sliced

6 potatoes, peeled and cubed

2 yellow onions, peeled and sliced

28 oz. (840 ml.) can tomatoes, undrained

1/4 cup (60 g.) minute tapioca

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried basil

1 garlic clove, peeled and minced

Directions:

1. Combine all ingredients in Slow cooker. Cover and cook on Low 8-10 hours.

2. Variations: Add 2 10½ cans beef gravy and 1/2 cup water in place of the tomatoes. Reduce tapioca to 2 tablespoons.

Bon Appetit!