Bachelor’s Stew

Soups > Beef

2 pounds lean beef (chuck), trimmed and cut into 1 inch cubes
1/3 cup dried bread crumbs
1 tsp salt
1/8 tsp ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 tsp dried basil
1/3 cup quick-cooking tapioca
1 (4.5 ounce) can sliced mushrooms
1 tsp soy sauce
2 (10.75 ounce) cans condensed tomato soup
1 cup beef broth

Combine breadcrumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover, and cook on low for 10-12 hours, or on high for 3-5 hours. Makes 6 servings.