• Trim any large bits of fat from the meat. Peel carrots and cut into 1/2 inch rounds.
  Dice onion; slice celery crosswise.  Add all ingredients to slow cooker and mix
  thoroughly. Set temperature control to high ( 5 to 6 hours cooking time) or low
  (10 to 12 hours cooking time). In general, avoid removing cover while cooking (this can add to
  the required time), although  brief checking to determine the state of doneness near the end
  of cooking  time is ok.
• When done (meat and vegetables are tender), correct seasoning. 
  Remove bay leaves.

Served with a green salad, crusty bread and a hearty red wine,
this is a very satisfying supper dish.