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Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 5-quart slow cooker. In a large skillet, heat oil over medium heat; add meat. Cook meat until brown, turning to brown evenly on all sides. In cooker, combine parsnips, carrots, sweet pepper and celery. Sprinkle with tapioca.
In a small bowl, combine apple juice concentrate, the water, bouillon granules, cinnamon and black pepper. Pour over vegetables. Place meat on top of vegetables.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Transfer meat and vegetables to a serving platter. Strain cooking liquid; skim off fat. Drizzle some of the cooking liquid over meat; pass remaining cooking liquid.