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Ingredients
- 2 lbs. stew beef, cut in 1-inch cubes
- 5 carrots, sliced
- 1 lg. onion, diced
- 3 stalks celery, sliced
- 1 (28 ounce.) can tomatoes
- 1/2 c. quick-cooking tapioca
- 2 whole cloves
- Salt and pepper to taste
Directions
- Trim all fat from meat. Put all ingredients in crock pot. Mix thoroughly. Cover and cook on low, 10 to 12 hrs or possibly high 5 to 6 hrs.
- About 1/2 hour before serving, I add in a can or possibly two of small potatoes, just long sufficient to hot them. (Putting raw potatoes in does not work well.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1687g | |
| Calories 1343 | |
| Calories from Fat 464 | 35% |
| Total Fat 51.6g | 65% |
| Saturated Fat 21.99g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 4336mg | 181% |
| Potassium 3244mg | 93% |
| Total Carbs 179.18g | 48% |
| Dietary Fiber 24.5g | 82% |
| Sugars 36.35g | 24% |
| Protein 49.89g | 80% |
