Nothing really special as far as the recipe. I eyeball most of it. To me it is the seasonings that make it and I toss in what sounds good. This time I cut up the meat into small cubes (about 3/4") and tossed it with about 1/3 cup of flour, salt, and pepper in the bottom of the crockpot. I used four ribs of celery, two huge potatoes, and four large carrots, a can of Campbells' Tomato soup (was out of diced tomatoes), four cups of beef stock, four cloves of minced garlic, one large onion, bay leaf, Worcestershire sauce, extra S&P. I tossed in some frozen peas and corn later on, and used a cornstarch slurry to thicken it up a little more at the end. It ended up cooking all day on low, tossed in the fridge, and then heated back up the next day. It was the extra long simmering and the night's rest that made the difference.