Easy Crockpot Stew

• 1 can Crushed Tomatoes, 16 Oz
• 23 cups Dry Red Wine Or Water
• 1/2 cups Beef Broth
• 1/4 cups Quick Cooking Tapioca
• 1/2 teaspoons Black Pepper
• 1 Tablespoon Sugar
• 2 teaspoons Italian Seasoning
• 2 teaspoons Salt
• 2 whole Bay Leaves
• 3 pounds Cubed Stew Meat
• 1 pound Carrots, Cut Into Bite Sized Pieces
• 3 whole Medium Size Onions, Peeled And Quartered
• 3 whole Medium Potatoes, Peeled And Cubed
• 1/2 bags (about 16 Oz. Bag) Frozen Corn

1. Combine crushed tomatoes, wine or water, broth, tapioca, black pepper, sugar, Italian seasoning, salt, and bay leaves in a crock pot or large Dutch oven.
2. Stir in stew meat.
3. Add carrots, onions and potatoes.
4. Crockpot instructions: Cover and cook on low for 4-6 hours, or on high for 2-3 hours or until the meat is tender and sauce has thickened.
5. Dutch oven instructions: Cover and bake in a 350 degree oven for about 3 hours, stirring twice, until meat is tender and sauce is thickened.
6. Add the corn 1/2 hour before serving.
7. Be sure to discard the bay leaves before serving.

tomatoes, red wine, beef broth, tapioca, black pepper, sugar, italian seasoning, salt, bay leaves, carrots, onions, potatoes

Taken from tastykitchen.com/recipes/main-courses/easy-crockpot-stew/ (may not work)