Prep time: 10 minutes
Cook time: 8 to 10 hours on low
190 grams celery stalks (about 3 stalks), cut into 1/2-inch-long slices
1 medium onion cut into 16 wedges
1 bag (16 ounces) peeled baby carrots
3 pounds choice boneless beef chuck for stew, cut into 1 1/2-inch pieces
1 can (14 1/2 ounces) stewed tomatoes
1 cup water
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme
(If the capacity of your slow cooker is more or less than 5 1/2 to 6 1/2 quarts, scale the recipe accordingly.)
Combine all ingredients in slow cooker.
Cover with lid and cook on low setting as manufacturer directs or for 8 to 10 hours or until beef is fork-tender.