Old-Fashioned Vegetable-Beef Stew
| Yield: | 6 Servings |
| Categories: | Soups, Vegetables, Main Dishes, Meats, Pot roast |
| 1 1/2 | lb | Beef stew meat |
| 2 | tb | Cooking oil |
| 2 | c | Potatoes; cubed |
| 1 | c | Carrots; in 1" pieces |
| 1 | md | Onion; cut into thin wedges |
| 1/2 | c | Celery; sliced |
| 1 | pk | Green beans; frozen (9oz) |
| 3 | tb | Tapioca; quick-cooking |
| 1 | tb | Beef bouillon granules |
| 2 | ts | Worcestershire sauce |
| 3/4 | ts | Thyme; dry & crushed |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 16 | oz | Tomatoes; canned, cut up |
| 1 1/2 | c | Water |
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