2 pounds beef chuck -- cut in 1" cubes 1/3 cup dry bread crumbs 1 teaspoon salt 1/8 teaspoon pepper 1 large onion -- cut in eighths 3 carrots, peeled, split lengthwise -- cut in 4" pieces 4 stalks celery -- cut in 1" pieces 1 teaspoon leaf basil 1/3 cup quick-cooking tapioca 1 4 oz can sliced mushrooms -- undrained 1 teaspoon Kitche Bouquet 2 10.75 oz can condensed tomato soup 1 cup beef broth -- or water Wipe beef cubes well. combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes in Crock-Pot and add remaining ingredients; stir well. Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours. Serves 6
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