Ingredients Jump to Instructions ↓

  1. 12 small red potatoes, halved

  2. 1 pound carrots, cut into 1-inch pieces

  3. 1 large onion, cut into wedges

  4. 2 pounds beef stew meat, cut into 1-inch cubes

  5. 1/3 cup butter

  6. 1 tablespoon all-purpose flour

  7. 1 cup water

  8. 1 teaspoon salt

  9. 1 teaspoon dried parsley flakes

  10. 1/2 teaspoon celery seed

  11. 1/2 teaspoon dried thyme

  12. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  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. 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.


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