beef-stew-15

Ingredients:

 

  • 12 small red potatoes, halved
  • 1 pound carrots, cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1/3 cup butter
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper

Directions:

1. Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef 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 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.