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Place potatoes in the bottom of a slow cooker.
Heat a large, heavy skillet over medium-high heat.
Add beef and salt, and cook, stirring frequently, until browned, about 10 minutes; add water a tablespoon at a time if the beef begins to stick.
Place beef on top of potatoes in the slow cooker.
Add mushrooms to the skillet and cook, stirring frequently and adding more water if necessary, until mushrooms brown, about 7 minutes.
Place in the slow cooker.
Add carrots, onions and garlic to the slow cooker. In a small bowl, whisk together tamari, vinegar, tomato paste and pepper, and pour over vegetables.
Cover and cook until beef is very tender, 8 to 10 hours on low or 4 to 5 hours on high.