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 .
