Ingredients
- 4 stalks celery in (cut)
- 3 carrots
- 1 onion in eighths (cut)
- 1 kitche bouquet
- 2 pounds beef chuck in (cut)
- 1 cup beef broth
- 10 3/4 oz condensed tomato soup
- 3/8 cup quick cooking tapioca
- 4 oz mushrooms undrained (sliced)
- 3/8 cup dry bread crumbs
- 1 teaspoon salt
- 1 teaspoon leaf basil
- 1/8 teaspoon pepper
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
