2 pounds Buffalo stew meat — 1 ” cubes
5 Carrots — chopped
1 Large onion
3 Stalks celery — sliced
1 can tomatoes — (1lb. 12oz.)
1/2 cup Quick cooking tapioca
1/2 teaspoon Ground cloves
2 Bay leaves
1 teaspoon Salt
1/2 teaspoon Pepper
Trim all fat from meat. Put all ingredients in slow cooker. Mix thoroughly. Cover and cook on low for 12 hours (high for 5 to 6 hours). Makes 4 to 6 servings. From “Taste of Texas”