In a 5- or 6-qt. slow cooker, combine all the ingredients.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
Serve immediately or cool and freeze in a freezer container for up to 3 months. To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.