beef stew

adapted (very liberally) from bhg.com; 6 servings

1 package stew meat (already cubed)
2 tablespoons quick-cooking tapioca
1 package baby carrots
1 can french-cut green beans (no salt added)
2 cups diced frozen onions
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth
1 can beef consomme
1 package egg noodles

1. salt and pepper meat. in a skillet, heat 1-2 tbsp olive oil and sear on med-high, then lower heat to cook meat through.

2. place meat in a 3-1/2- or 4-quart slow cooker. sprinkle with tapioca. stir in carrots, onions, and garlic. pour broth and consomme over meat mixture in cooker.

3. cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. add green beans (drained) 1-2 hours prior to serving. salt and pepper to taste and serve over bed of egg noodles.

notes: this was a new recipe that i totally winged b/c, as i went to make it, i discovered i didn't have any of the right ingredients. :) still, it came out pretty well and i'd make it again (although it wasn't a big hit with the kids). i seared the meat the night before to make my morning prep all the more easy. also thickened stew before serving with cornstarch paste because i felt it was a bit thin.