Hearty Beef Vegetable Stew

• 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

1. Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
2. Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
3. Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
4. Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
5. 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.

tomatoes, quickcooking tapioca, basil, sugar, salt, pepper, red potatoes, carrots, onion, celery, lean chuck roast, canola oil

Taken from www.food.com/recipe/hearty-beef-vegetable-stew-137419 (may not work)