While you are preparing the ingredients for the stew preheat the crockpot on the high setting. Add the ingredients in the order listed, with the exception of the crushed red pepper, to the preheated crockpot. Stir well to mix. Put the lid on and fold up a tea towel to lay over the top of the crockpot. The towel will help hold the heat in and speed up cooking time. Cook on high for two hours or until the vegetables are tender. Taste and add salt and pepper to taste.
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1/2 pound leftover roast; shredded or chopped |
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juice; left from cooking the roast |
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1 14.5 oz. can stewed tomatoes |
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1 tablespoon Minute Tapioca |
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1/2 large onion; chopped |
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1 large carrot; sliced or several baby carrots |
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1 stalk celery; sliced |
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1 large potato; diced |
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1/2 cup water |
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1 tablespoon Worcestershire sauce |
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1/2 teaspoon salt |
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1/2 teaspoon pepper |
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Crushed red pepper; optional |