Serves 4

1 lb beef stew meat or 1 lb roast cut into small, bite-size pieces

2 carrots, finely chopped

2-3 potatoes, cubed

3 celery stalks, finely sliced

2 T dehdrated onion or 1/2 cup chopped onion

1 tsp salt

1 tsp sugar

2/3 cup water

1 (10 3/4 oz) can of tomato soup

2 T dry tapioca

Combine all ingredients in slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Serve with freshly baked bread.

Review:

My mom used to make this recipe for us when we were little and we would call it “no puke stew” instead of “no peek stew” because we thought it tasted great. It is such an easy beef stewish recipe and there was no leftovers because everyone ate it all. My 4-year-old said she didn’t want it because it was yucky but once I got her to try it she ate her whole bowl. One thing that I do is make sure to cut the carrots into very small pieces. That way, there not as distinguishable…most kids don’t love cooked carrots. I wasn’t planning on making this recipe in MAY, for goodness sake, but the weather has been so cold that it seemed like a good day for this yummy comfort food. 4 stars