Italian Beef Stew

• 2 lbs chuck roast, cut into 1 inch chunks or 2 lbs precut beef stew meat
• 6 medium red potatoes, peeled and cut into 1 inch chunks
• 1 lb precut prewashed baby carrots
• 1 (14 ounce) candiced Italian-style tomatoes
• 1 (10 ounce) can condensed beef broth
• 1 (10 ounce) can condensed tomato soup
• 1 teaspoon italian seasoning
• 12 teaspoon garlic powder
• 1 tablespoon red wine vinegar
• 2 -3 tablespoons flour

1. Combine tomatoes, soups, seasonings and vinegar in your crock pot.
2. Add meat and vegetables stirring to combine.
3. Simmer over low heat for appoximately 8 hours, or "jump start" it on high for 2 hours followed by 4 hours on low.
4. If you are present during cooking, you can stir every 1 or 2 hours.
5. About 1 hour before serving, add the flour to thicken the soup/sauce base.
6. This recipe can be made with cubed chicken breast and chicken broth in place of the beef and beef broth for a change of pace.

chuck roast, red potatoes, carrots, tomatoes, condensed beef broth, tomato soup, italian seasoning, garlic, red wine vinegar, flour

Taken from www.food.com/recipe/italian-beef-stew-174727 (may not work)