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Autumn Beef Stew

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean 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

Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large

Printed from tasteofhome.com Oct 12, 2008

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Autumn Beef Stew cont.

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 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.

Yield: 8 servings.