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Stew: Autumn Beef Stew

Source of Recipe

Margaret Shauers


List of Ingredients

12 small red potatoes, halved
1 pound carrots, cut 1" pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut 1" cubes
1/3 cup butter
1 tablespoon flour
1 cup water
1 teaspoon salt
1 teaspoon dry parsley flakes
1/2 teaspoon celery seed salad dressing
1/2 teaspoon dried thyme
1/8 teaspoon pepper


Recipe

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. 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 of 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