Interestingly enough, the recipe is in the soup section of the cookbook and it is anything but soup. Don't let this deter you for it is delicious. Next time around, though, I am adding two soup cans of beef stock for I like my stews more on the "soupy" side.
Here is this very delicious and easy recipe:
2 pounds stewing meat, cubed
2 - 3 carrots sliced
1 large onion chopped
4 - 5 young red potatoes or Yukon Gold potatoes, quartered
3 ribs of celery, sliced
10 3/4 - oz can tomato soup
1 soup can beef stock (use two)
1 tsp salt
generous dash of pepper
2 tablespoons of red wine vinegar
Combine all ingredients in slow cooker.
Cover, cook on low 10 - 12 hours
Await perfection. Make 5 - 6 servings.