Recipe from my mother-in-law
1 pkg of McCormick powdered spices, etc for making stew.
1.5 to 2 pounds of stew meat (2 pounds will make 8 to 10 meals.)
3 to 4 large white potatoes, cut in 1" squares
1 small pkg of baby carrots, cut in half
celery - use about 2 to 4 spears cut up to one inch
Large 28 oz. can of Italian or flavored stewed tomatoes (or 2 small cans)
1 white onion, chopped
Use a large 3-4 qt. crock pot.
Drench the meat in flour and brown/sear it on all sides in olive oil on medium high. Add the meat, the canned tomatoes and the spice mix to the crock pot, stir. Add pepper to taste. Add a 1/2 cup of water and stir again. Set the crock pot on high, put the lid on and let the meat mixture start cooking.
Cut up potatoes, carrots celery and onion, then add to meat mixture. You will need to add more water and stir so that the vegetables are covered in fluid, but don't go above that mark with water. Make sure the potatoes are fully covered in water or they will turn black. The crock pot will make a little more liquid as the veggies boil, but that is good.
You can add leftovers to your stew like corn or green chili.
If possible, stir the mixture every hour or two. If needed, add water if too thick. Flavor with salt and pepper to taste. Garlic salt can be good, too.
Cook on high for at least 4 hours, but you may need to go 5 to 6 hours to be sure the meat is soft.. Cook on medium or low (depending on the heat levels available on your pot) for 7 to 9 hours. The potatoes cook first so you don't want them to get mushy.
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