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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.
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