Found this recipe in the small cookbook that came with the Crock Pot I purchased 10 or so years ago. Not sure why it's called a "casserole"--it's more like a stew, but oh, so so good! I didn't use the tapioca though. I waited until about 30 minutes before it was done, and I mixed 1 tablespoon corn starch with 1/4 cup water and added to the Crock Pot. It's fabulous!
Combine all ingredients thoroughly and place in slow cooker.
Cook on low for 10 hours.
Serve with rice or noodles.
NO-PEEK BEEF CASSEROLE
This is so easy to prepare and has a rich, satisfying taste. I have used this reecipe for years and can't remember where I got it. It might have been from an oven recipe my Mother gave me years ago and I adapted for the crocpot.
2 lbs stewing beef, well trimmed and cut in one-inch cubes
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 (4 ounce) can whole mushrooms or 1 (4 ounce) can sliced mushrooms
1/2 cup dry red wine
Steps:
Combine all ingredients in crockpot.
Stir well.
Cover and cook on low for 8 to 12 hours, or on high for 5 to 6 hours.
Serve over rice or noodles.
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