Cut the beef length wise with a knife, then slice each piece into bite sized pieces with the scissors. (I use steak or roast)

Sprinkle beef with salt, pepper, garlic powder, and flour before browning it in cooking oil in a medium high skillet.

After browning beef, sprinkle lightly with flour again and continue to stir and brown.

Add one cup water to browned meat and stir. This will make a nice brown gravy base for your stew.

Chop onion and add to gravy base in skillet. Simmer a minute or two. No need to fully cook onion at this point. Then pour into large crockpot.

Add the undrained tomatoes and undrained green beans to the crockpot.

Cut baby carrots lengthwise in half. The bigger ones can be quartered lengthwise.

Slice celery into small bite sized pieces and add to crockpot.

Choose 3 large potatoes for the stew. (Baker Size) Quarter potatoes lengthwise, save two quarters back, and then slice the rest into normal bite sized pieces. Add to crockpot.

Cut saved quarters of potatoes into tiny pieces.

Add last bit of potatoes to crockpot. Then season stew with salt, pepper, garlic powder, and worcestershire sauce and stir well.

Add 2 Cups of Water to crockpot and stir stew again. Let cook on high crockpot setting for 4 1/2 hours to 5 hours. Cooking time really depends on how you like your vegetables cooked.