The secret in this recipe is the potatoes, it gives this stew an unmistakable delicious flavor. You can add peas and mushrooms. We just don't like those in this particular stew. The cloves of garlic I used were in vinegar (you can find this in your local grocery store or Walmart). This recipe can be made with any veggies you like, but you will want to keep the step with the potatoes.
Take a non-stick skillet, add stew meat, add garlic salt and Lowery's seasoning salt. Brown meat (about five minutes).
While the meat is browning, add to the crock pot: cloves of garlic,stewed tomatoes, celery, carrots,green bell pepper, beef or chicken stock, brown gravy (I whisked the brown gravy with a bit of water; to eliminate lumps), beef or chicken stock, and onions.
Put lid on slow cooker. Place temperature on low and cook for 8-10 hours. Your time will depend on how your cooker heats. I have three pots and they each cook different.
Now, take your cubed potatoes (washed of course) and place in a very large bowl, sprinkle your dry ranch packet over potatoes. Take a large spoon and stir until every potato is coated well. Place coated potatoes in a zip lock bag and place in refrigerator overnight.
Now it's morning and you will pre-heat oven to 350 and bake your ranch covered potatoes until tender (20-30 minutes. Ovens vary so you might want to watch after about 20 minutes to make sure you don't burn them. Once done, add them to your stew and ENJOY!!