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Bachelor's Stew

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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<h1>Bachelor's Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />2 pounds beef chuck -- cut in 1" cubes <br />1/3 cup dry bread crumbs <br />1 teaspoon salt <br />1/8 teaspoon pepper <br />1 large onion -- cut in eighths <br />3 carrots, peeled, split lengthwise -- cut in 4" pieces <br />4 stalks celery -- cut in 1" pieces <br />1 teaspoon leaf basil <br />1/3 cup quick-cooking tapioca <br />1 4 oz can sliced mushrooms -- undrained <br />1 teaspoon Kitche Bouquet <br />2 10.75 oz can condensed tomato soup <br />1 cup beef broth -- or <br />water <br />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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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