Hearty Beef Vegetable Stew - cooking recipe

Ingredients

1 (28 ounce) can crushed tomatoes, undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 lbs lean chuck roast, cut into 1-inch cubes
2 teaspoons canola oil

Preparation

Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.