4 lb. venison stew
2 stalks celery
6 carrots
1 onion
1 green pepper
4-5 potatoes
2 (14 oz.) cans stewed tomatoes
2 cans sliced mushrooms
1 tbsp. sugar
4 tbsp. tapioca
1 tsp. salt
1/4 tsp. pepper

Cut and trim venison into small pieces; can also use beef stew. Put into slow cooker, cut or dice vegetables into pieces. Put on top of meat. Add mushrooms. Sprinkle salt, pepper, sugar and tapioca over all. Pour stewed tomatoes with juice over. Cover tightly and let it cook all day, at least 6-8 hours. Don't lift the cover or you will have to add cooking time.