CROCK POT VEGETABLE BEEF STEW

•  2 lb stew beef pieces, cut in 1/2-inch cubes
•  1 lb small white onions, fresh, frozen thawed, or from jar
•  1 lb potatoes, peeled, quartered
•  4 ribs celery (cut 1")
•  6 carrots, cut in chunks, or about 8 ounces baby carrots
•  2 cans (14.5 ounces each) tomatoes, diced, drain and reserve the juice
•  5 Tbsp instant tapioca
•  1 Tbsp brown sugar
•  1 bay leaf

Season beef with salt and pepper. Place in slow cooker. Add vegetables.
Mix tapioca, sugar, tomato liquid. Pour over stew. Mix a little bit. Add bay leaf.
Cook on Low 10-12 hours or High 5-6 hours. Let sit a little bit before serving - it will thicken a little