For the slow cooker/crockpot:

1-1/2 lbs beef stew meat, cut in 1-inch pieces
cooking oil
1 16-oz can tomatoes, cut up
1 cup sliced onion
1/2 cup chopped carrot
1/2 cup sliced celery
1-1/2 cups water
1-1/2 tsp salt
1 tsp paprika
1/2 tsp chili powder
1/8 tsp pepper
1 cup uncooked mostaccioli (or ziti or other tube type pasta)
shredded mozzarella cheese

Brown half of the meat at a time in hot oil. Drain off excess fat. In crockery cooker place undrained tomatoes, onion, carrot, and celery. Place meat atop vegetables. Combine water, salt, paprika chili powder, and pepper; mix well and pour over meat. Cover; cook on high heat setting for 4 hours. Cook mostaccioli according to package directions; drain well and stir into stew mixture. Pass mozzarella to sprinkle atop.

Serves 4-6.

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