Slow Cooker Meat and Veggie Stew

1 to 1 1/2 lbs of stew meat (or just cut up a roast into bite size pieces)
1 Tbsp dehydrated onion or 1/4 cup fresh chopped onion
1 carrot, finely chopped
1 celery stalk, finely chopped
1 bay leaf
2 russet potatoes, peeled and cubed
butternut squash, peeled and cubed (about the same amount as the potatoes)
1 (13 oz) can tomato soup
1 cup beef broth
1 garlic clove, minced
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/2 tsp dried parsley
1/4 tsp salt
1 tsp tapioca

Combine the meat, onion, carrot, celery, bay leaf, potatoes, squash, soup, broth and garlic in your slow cooker.  Cover and cook on LOW for 7-9 hours or on HIGH for 4 hours.  Add in the Italian seasoning, pepper, parsley, salt and tapioca.  Cover and cook for another half hour.  Serve with warm bread and a cozy blanket.

Review:
Secretly feed my family squash without hearing “that’s gross!”:  Mission accomplished.  Ha ha!
Yet another soup to feed your family during this never ending winter.  It is starting to feel that way, isn’t it?  And here in Utah the fact that the ground hog did or didn’t see his shadow doesn’t matter.  We have 6 + more weeks of winter no matter what.  And it’s probably more like 9-10 more weeks of winter.  This is my goal:  Have a fall and spring home here, a winter home in Arizona and a summer home in Montana.  Is that too much to ask?
Anyhoo, back to the recipe.  It is yummy, it is comforting, it is easy.  Who could ask for anything more? (name the song)  4 stars

Tags: 4 stars, beef, beef and vegetable stew, slow cooker, soups