Categories: Soups/stews, Vegetables, Beef 
      Yield: 6 servings 
  
  1 1/2 lb Beef stew meat                      1 tb Beef bouillon granules 
      2 tb Cooking oil                         2 ts Worcestershire sauce 
      2 c  Potatoes; cubed                   3/4 ts Thyme; dry & crushed 
      1 c  Carrots; in 1" pieces             1/2 ts Salt 
      1 md Onion; cut into thin wedges       1/4 ts Pepper 
    1/2 c  Celery; sliced                     16 oz Tomatoes; canned, cut up 
      1 pk Green beans; frozen (9oz)       1 1/2 c  Water 
      3 tb Tapioca; quick-cooking          
  
  Cut meat into 1/2" cubes.  In a large skillet brown meat, half at a time, 
  in hot oil.  Drain well. 
   
  In crockpot, combine potatoes, carrots, onion, and celery.  Add frozen 
  beans, tapioca, bouillon, worcestershire sauce, thyme, salt, and pepper. 
  Stir in browned meat, undrained tomatoes, and water. 
   
  Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 
  5-6 hours. 
   
  Source: Better Homes & Gardens New Crockery Cookbook 
   
       Terrie Peterson