Ingredients
3 carrots
3 celery ribs
2 large potatoes, peeled & 1/2" pieces
1 1/2 c onions, chopped
3 garlic cloves, chopped
1 bay leaf
1 1/2 tbs Worcestershire Sauce
3/4 tsp dried thyme leaves
3/4 tsp dried basil leaves
1/2 tsp black pepper
2 lb lean stew beef, 1" pieces
1 can (14 oz) dices tomatoes, undrained
1 can (14 oz) reduced-sodium beef broth
1/4 c all-purpose flour
1/2 c cold water
Preparation
Layer in order up to broth. Low 8 to 9 hours.
Remove beef and vegetables & cover. Remove & discard bay leaf.
Turn cooker to High and cover. Mix flour & water in small bowl until smooth. Add 1/2 c cooking liquid; mix well. Stir mixture into cooker. Cover and cook 15 minutes or until thickened. Pour over meat and vegetables.
