1. Basic Info about the ingredients: 2. This recipe is very forgiving -- so if you only have 3 potatoes, no biggie. The important thing is that you get what you have in a crockpot! 3. Amount of beef is flexible -- just buy around amount called for and don't sweat being exact. 4. All veggies need to be washed & cut into thick slices or chunks. 5. Potatoes should be left UNPEELED. I prefer red potatoes because I always leave the peel on - Yukon Gold are also a good choice). 6. Ready? Here Goes! 7. Dump beef in crockpot. 8. Dump thickly sliced carrots, thick chunks of potato, celery & onion in crockpot. 9. Open can of diced tomatoes with the juice, pour on top of beef and veggies. 10. Dump 1 cup water and about a palm-sized amount of salt in the crockpot and give it a bit of a stir. 11. Set crockpot to low and cook for 6-8 hours. If it ends up cooking longer - no biggie. It won't hurt the stew. 12. If you feel the stew is too liquid-- right before you get ready to serve, you can add 4 tablespoons of corn starch to about 1/2 cup of water until dissolved and pour over stew and stir until the broth thickens. ---------------------------------------------------------------------------
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