Crockpot Beef Stew

2 cup, diced Celery, raw
6 cup Tomatoes, red, ripe, canned, whole, no salt added
3.5 cup Tomato Sauce
16 oz Beef, tip round
3.5 cup (8 fl oz) Water, tap
3 cup carrots frozen crinkle cut great value/walmart brand
10 serving Red potato, small, sliced, baked (by MAP20101975)
2 tsp Black Pepper, freshly ground (by MATMAN823)
1 tbsp, crumbled Bay Leaf
2 cup kernels Yellow Sweet Corn, Frozen

You could add pork instead of beef, if you desired. Also feel free to add additional vegetables to the mix as you like.My version is simple and as salt free as possible, just tasty and filling.

Place and entire bunch of celery cut up into small chunks into the crockpot. I like to rinse my celery then chop it whole from the tops(including the leaves even) to the bottom in one big piece, instead of cutting one stalk at a time.
Open two 28 oz cans of whole tomatoes and pour into the crockpot chopping and cutting the tomatoes into smaller pieces if desired. Then add a 28 oz can of tomatoe sauce into the crockpot as well. Next add the beef, frozen Carrots and corn, and a bay leaf and pepper, then stir well, add cut up red potatoes, about one half of a three pound bag, if they will fit into your crockpot.
If there is space, add 3.5, or one 28 ounce can of water to the stew.
Turn on the crockpot to high for about 3 hours or low heat for 5-6 hours. The lower heat tends to make the meat more tender in my experience.

Serving Size: Makes about 16 one cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user MELTEA43.