2 lbs. beef chunks (or chuck roast cut into cubes)
2 sm. onions
8 stems of celery
1 lb. carrots
6 sm. potatoes
2 tbsp. vegetable oil
1/2 c. flour
2 to 3 tbsp. tapioca
Salt and pepper

Add salt and pepper to flour, place in a bag with beef and shake to coat. Brown meat in oil in a large skillet. Onions may be browned with beef if desired. Transfer browned meat to crockpot, add a little water (approximately 1/2 cup) and cook on medium for 3 hours. Wash and trim carrots and celery and cut into 1 inch chunks, cut big carrots in half lengthwise before making chunks. Peel potatoes and cut in half. Onions may be added now if you haven't browned them with the meat. Parboil vegetables for 10 minutes. Drain vegetables and add to beef and broth along with the tapioca. Cover and cook one more hour.

NOTE: Tapioca will thicken the gravy. You may follow the same recipe, omit the tapioca and thicken the gravy with flour if you prefer. Most crockpot stews end up with all the vegetables tasting alike, I think parboiling the vegetables improves texture and taste.

Mushrooms and or peas may also be added. If you prefer a tomato type stew, add canned tomatoes with the vegetables.

To make in the oven, brown meat, and put everything in a roaster at one time (about 2 cups of water) and cook at 325 degrees for 2 1/2 hours. Stir once or twice to see if broth is thick enough. Add water or thickening as needed.