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© Meredith Corporation. All rights reserved. Used with permission.
Cut meat into 3/4-inch pieces. Lightly coat a large skillet with cooking spray; heat over medium-high heat. Add meat, half at a time; cook and stir until meat is brown. Drain off fat. Set meat aside.
In 3-1/2- or 4-quart slow cooker, combine mushrooms, onion, garlic, salt and pepper. Sprinkle with tapioca. Add meat. Pour broth and, if desired, wine (or sherry) over all.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
If using Low, turn to High. Stir in sugar snap peas. Cover and cook about 5 minutes more or until snap peas are tender. Stir in cherry tomatoes. If desired, serve meat mixture over hot cooked noodles.