Beef-Vegetable Stew(Slow Cooker) - cooking recipe

Ingredients

1 large can crushed tomatoes (undrained)
3 Tbsp. quick cooking tapioca
2 Tbsp. dried basil
1 Tbsp. sugar
1/2 tsp. salt
1/8 tsp. black pepper
1 1/2 lb. red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1/2 c. chopped celery
1 1/2 lb. lean chuck roast, cut into 1-inch cubes
2 tsp. canola oil

Preparation

In a bowl, combine tomatoes, tapioca, basil, sugar, salt and pepper; let this stand for 15 to 20 minutes. Put potatoes, carrots, onion and celery in large slow cooker.