BEEF STEW

BEEF STEW
SLOW COOKER
By Marianne



2 lbs beef stew meat, cut into 1 1/2-inch cubes
1/2 cup flour
2 tbsp oil
1 bay leaf
1 tbsp Worcestershire sauce
1 onion, chopped
1 cup canned beef broth
1/2 tsp pepper
1 tbsp salt
1 tsp sugar
6 carrots, peeled and sliced
1 cup sliced celery
4 potatoes peeled (cut into 6th's or 8th's if large)
4 cups water


Coat meat with flour; set excess flour aside. Brown meat on all sides with hot oil in skillet. In slow cooker, combine beef, bay leaf, Worcestershire sauce, onion, broth, salt, pepper, sugar, and vegetables. Pour water over all. Cover and cook on LOW 8 to 10 hours. Turn to HIGH. Mix excess flour with a little ice water and make a smooth paste. Add and stir. Cover; cook on HIGH about 15 minutes.

Yield: 6 servings.

Great for busy weekends and cold days.