2 pounds beef chuck, cut into 1 to 2 inch cubes
1/3 cup dry bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 large onion, cut into eighths
3 carrots, pared and split lengthwise in 4 inch strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick cooking tapioca
1 4 ounce can sliced mushrooms, undrained
1 teaspoon soy sauce
2 10.75 ounce condensed tomato soup
1 cup beef broth
Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours. Makes 6 servings.
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