Favorite Beef Stew
|Carrots||3 , cut lengthwise into halves, then cut into 1-inch pieces|
|Celery ribs||3 , cut into 1-inch pieces|
|Potatoes||2 Large, peeled and cut into 1/2-inch pieces|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), chopped|
|Worcestershire sauce||1 1⁄2 Tablespoon|
|Dried thyme leaves||3⁄4 Teaspoon|
|Dried basil leaves||3⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Lean beef stew meat||2 Pound, cut into 1-inch pieces|
|Canned diced tomatoes||14 1⁄2 Ounce (Undrained, 1 Can)|
|Canned reduced sodium beef broth||14 1⁄2 Ounce (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
LAYER ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth.
Cover and cook on LOW 8 to 9 hours.
REMOVE beef and vegetables to large serving bowl; cover and keep warm.
Remove and discard bay leaf.
Turn slow cooker to HIGH; cover.
Mix flour and water in small bowl until smooth.
Add 1/2 cup cooking liquid; mix well.
Stir flour mixture into slow cooker.
Cover and cook 15 minutes or until thickened.
Pour sauce over beef and vegetables.