2 pounds beef chuck -- cut in 1" cubes

1/3 cup dry bread crumbs

1 teaspoon salt

1/8 teaspoon pepper

1 large onion -- cut in eighths

3 carrots, peeled, split lengthwise -- cut in 4" pieces

4 stalks celery -- cut in 1" pieces

1 teaspoon leaf basil

1/3 cup quick-cooking tapioca

1 4 oz can sliced mushrooms -- undrained

1 teaspoon Kitche Bouquet

2 10.75 oz can condensed tomato soup

1 cup beef broth -- or

water

Wipe beef cubes well. combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes in Crock-Pot and add remaining ingredients; stir well. Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours. Serves 6