1 1/2 lb beef chuck in 1 – 1 1/2 inch cubes
1/4 C flour
2-14 oz cans or 1-28 oz can of diced or whole tomatoes, cut up
2 C water
3/4 lb potatoes, fingerlings are best
5 stalks of celery
1 med onion, cut up
1 t salt
1/2 t coursely ground black pepper
1/3 t garlic powder or 4 big fresh cloves
1 bay leaf
Dredge beef cubes in the flour.
Put tomatoes and water into slow cooker.
Add salt, pepper, garlic, bay leaf and stir lightly.
Place beef, followed by carrots, celery, onions and potatoes above the tomatoes.
Cook on high about 4-5 hours, stirring at 2, 3 hours.