Fayla's Fabulous Food Calendar

Favorite Beef Stew

2 or 3 carrots, cut in half long ways, then cut in 1-inch pieces
2 or 3 ribs of celery, cut in 1-inch pieces
2 large potatoes, peeled and cut in 1/2-inch pieces
11/2 c. chopped onion
3 cloves garlic chopped
1 bay leaf
11/2 T Worcestershire sauce
3/4 tsp. dried thyme leaves
3/4 tsp. dried basil leaves
1/2 tsp. black pepper
2 lb. lean stew meat cut in 1-inch pieces
1 can diced tomatoes, undrained (141/2 oz.)
1 can reduced-sodium beef broth (141/2 oz.)
¼ c. all-purpose flour
1/2 c. cold water

In the Crockpot layer carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8 to 9 hours.
Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn Crock Pot to on high; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into Crockery Pot. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.