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From the Kitchen of: Sylvia Andrew
Source: Rival Crock-pot cookbook
| 3 | Carrots, cut up | |
| 3 | Potatoes, cut up | |
| 2 | lbs. | Beef chuck or stew meat, cut in 1½-inch cubes |
| 1 | C | Water or beef stock |
| 1 | tsp. | Worcestershire sauce |
| 1 | clove | Garlic |
| 1 | Bay leaf | |
| Salt to taste | ||
| 1/2 | tsp. | Pepper |
| 1 | tsp. | Paprika |
| 3 | Onions, quartered | |
| 1 | stalk | Celery with tops, cut up |
Put all ingredients in Crock-pot in order listed. Stir just enough to mix spices. Cover and set to low for 10 to 12 hours. (High: 5 to 6 hours)