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"