How much water should be put in the slow cooker when I am cooking something?

Made (well tried) a stew last week and didnt go to plan.

When I make a stew on the hob or oven, I fill the pan/dish full of water, i.e. all over the ingredients.

Very very little is needed.
Quite frequently the only fluid I add is a few glugs of wine or maybe a tin of tomatoes.

If you add too much, it will end up really watery.

So does the vegatables still cook even though not covered in water; i guess it like steam?!?

I tend to fry mine off first - It also help to add a little colour as otherwise it can come out looking a little bland

When I do a stew I cover the veg with water or they seem to stay hard but when I cook meat I dont add any water at all as there's quite a bit of liquid comes out of the meat itself.

I'm a great slow cooker fan, but I ALWAYS saute off the meat and vegetables, the vegetables do tend to remain hard if you don't. The other things I do are: a) cook it literally all day, b) use enough liquid to cover the meat and vegetables c) cut the veg quite small, that gives it a better chance of cooking through. Any excess stock/gravy can be frozen and used next time.

I've only ever cooked meat in my slow cooker. Haven't ever put ANY water in at all!

When I cook meat in the slow cooker I put about a pint of water in - it makes the most delicious stock, especially when you do a joint of brisket, mmmmm. Damn diets, so unfair!!