1/4 c flour
1 lb stew meat
1/2 tsp black pepper
1 tsp salt
1 can diced tomatoes in juice (don't drain)
3 potatoes, diced
1/2 cup chicken broth
1/2 cup chopped onion
celery [didn't use]
1 garlic clove [didn't have, used garlic powder]
1 tsp dried thyme leaves [or Italian Seasoning]
chopped carrots
Combine 1/4 cup flour, salt, pepper in a resealable plastic food storage bag. Add beef, close bag, and shake bag to coat the beef. Place floured-covered stew meat in the crock pot. Add remaining ingredients. Stir and cook on low for 8-12 hours or on high for 4-6 hours.
Before serving, turn slow cooker to high, combine a little flour (about 1 T) and water (about 2 T) and stir until a smooth paste. Stir into the stew as as a thickener, cover and cook until desired consistency.
Recipe adapted from: Fix It Quick™ Favorite Name Brand™: Slow Cooker. "The Best Beef Stew". Lincolnwood, IL: Publications International, 2004. 112.
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