How to Make It
1. Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender; process until smooth.
2. Combine onion, celery, carrot, mushrooms, and beef in a 4- to 5-quart slow cooker; add juice mixture, stirring well. Cover and cook on high for 5 hours or until beef is tender. Sprinkle with parsley, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews