Crockpot stew

2  lb.		cooked potato(es) red or white
2  lb.		uncooked baby carrots
16  ounces		canned kidney beans
7  cups		water
4  lb.		uncooked lean trimmed boneless chuck steak
4		medium green peppers
3		medium uncooked onions

Tip: For nutritional information on all the ingredients in Crockpot stew just click on each ingredient name. Then adjust the serving size for any Crockpot stew ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Wash all of your produce and get it all ready to be cut.
Drain your kidney beans and spread out evenly in your large crock pot.
Get your boneless beef chuck roast and lay on top of the beans.
Put in about 7 cups of water so that it covers the roast.
Cut your green bell peppers into slices and remove the core. Scatter in your crock pot and around the sides of the roast.
Pour in your raw, uncut carrots.
Chop your potatoes any way that you like. Do remember that the bigger the chunk of potato, the longer it needs to cook.
Slice your onions into half rings and put into your crock pot.
Turn your crock pot on high for 4 1/2 hours or low for 8 hours.