Hearty Beef Vegetable Stew ... slow cooker

Prep : 10 minutes+ standing    Cook : 5 hours      makes 6 servings

1               can ( 28 ounces) 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         pounds red potatoes  , cut into 1-inch cubes
3                medium carrots , cuy into 1-inch slices
1               medium onion , chopped
1/2            cup chopped celery
1-1/2        pounds lean chuck roast , cut into 1-inch cubes
2              teaspoons canola oil

1 .      In a bowl , combine  the tomatoes , tapioca , basil , sugar , salt and pepper ; let stand  for 15 minutes  . Place  the potatoes  , carrots , onion  and celery in a 5 quart slow cooker  .
2 .      In a large  nonstick skillet  , brown meat in oil  over medium heat . Drain and transfer  meat to slow cooker . Pour tomato mixture  over the top . Cover  and cook on high for 5 to 6 hours or until meat and vegetables are tender .

This  stew is awesome  ! Everyone loves it  , including my 3 young  children .