Autumn Beef Stew

By Johanna

Ingredients

• 12 small red potatoes, halved
• 1 lb. carrots, cut into 1 inch pieces
• 1 large onion, cut into wedges
• 2 lbs. beef stew meat, cut into 1 inch cubes
• 1/3 c. butter
• 1 tbsp. all purpose flour
• 1 c. water
• 1 tsp. salt
• 1 tsp. dried parsley flakes
• 1/2 tsp. celery seed
• 1/2 tsp. dried thyme
• 1/8 tsp. pepper

Preparation

Step 1

1. Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet brown beef in butter. Transfer to slow cooker with a slotted spoon.

2. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 min. or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hrs or until meat and vegetables are tender.