Traditional Beef Stew

I have known for 6 years that my husband likes stew.  Fall would start to set in and he would say, “I just want a big bowl of meaty, hearty, stew.”  Unitl now, I have never made it for him.  Wife of the year (or past 6 years), I know.  But, we had stew meat and I figured I should show the guy some love.
I was actually very very surprised.  It was so so good.  So good, in fact, that I will be eating leftovers for lunch today.  That says a lot.  First, I don’t usually eat lunch, and there are very few things that I like enough to have the next day for lunch.  (I do however, eat leftovers for dinner regularly….is that weird)
I got this recipe from my Taste of Home slow cooker book.  It is a real gem.  (naturally, I made a few changes)
Traditional Beef Stew
1 lb beef stew meat, cut into 1 inch cubes
1 lb carrots, cut
2 medium baking potatoes, cubed with skin on
1 medium onion, cut in to small wedges
1 15 oz can, stew tomatoes.  Do not drain.
1 cup beef broth
1 celery rib, chopped
2 tablespoons quick cooking tapioca
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp ground black pepper

1. Combing all ingredients in a 3 to 5 qt slow cooker.
2. Cover and cook on low for 8-10 hours, until meat and veggies are tender.

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