I've made this more than once on a Sunday afternoon. The measurements are pretty loose but it always turns out absolutely delicious. Plus, the aroma of beef stew makes the house seem all the more cozy on a winter weekend afternoon.
Layer scrubbed and cubed potatoes and carrots in the bottom of your slow cooker. I like using the Yukon gold small potatoes. Add a sliced onion, if you wish.
On top of the vegetables, place about 1.5 pounds of round steak, cut into large chunks.
Sprinkle a package of dry onion soup mix over the top.
Pour one 28 oz. can of crushed tomatoes over the top. Then add one tomato can full of water.
Sprinkle one tablespoon of paprika over the top.
Cover and cook for 5-6 hours on high, or 8-10 hours on low.
Stir only once, about halfway through the cooking time.
I served it with some fresh bread. (Freshly made from frozen bread dough, anyway.) Yum!
Hope you enjoy!