1/2 lb. dried white kidney beans
1 lb. boneless beef (cut into cubes)
1 (1 lb. 12 oz.) can tomatoes (broken up)
1 c. chopped onions
1 c. diced potatoes
1 c. sliced celery
2 tsp. salt
1 tsp. sugar
3 tbsp. Worcestershire sauce
water

Rinse beans. Place in electric slow cooker with 4 cups water. Cover and cook on high until beans are tender, about 3 hours. Turn heat to low. Add remaining ingredients. Mix gently. Cover and cook until meat is tender, about 4 hours.

Option: leftover vegetables added during last stage.