Easy-peasy crockpot beef stew

What makes this so easy is that there is no need to brown the meat first and the tapioca thickens it up into a nice gravy. I am very much an estimate and dump cook so amounts are approximate- use whatever proportions look good to you, you can't ruin it. I usually double this, it is so good that there are hardly any leftovers no matter how full I stuff the crockpot.

Crockpot Beef Stew

2 lbs (more or less depending on finances) stew meat - I like to use a rump roast cut into 1 inch chunks- it is usually cheaper than buying the cut stew meat and I can make sure there is no fat) coated in 1/4 cup seasoned flour- salt and pepper are good, but your favorite seasoning blend really takes it to another level
1 bag baby carrots, cut in half
a couple handfuls of new potatoes or red potatoes scrubbed and large diced
1 bag of frozen pearl onions (no need to defrost)
Water to cover
2 or 3 beef bullion cubes

Optional, any or all of the following can be added
3 Tbsp tomato paste or 1 can diced tomatoes undrained or 1 smallish can tomato sauce
1 bay leaf if desired, remove before serving
Fresh green beans
Fresh mushrooms
You can substitute some or all of the liquid for a hearty red wine like a burgandy

Add all to crockpot, stir gently, cover and cook on low for 6-8 hours.

Stir before serving.

Serve with a nice hot crispy buttered bread or roll.

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