Difficulty: Easy - for beginners
Serves: 8 servings
â€¢12 small red potatoes, halved
â€¢1 pound carrots, cut into 1-inch pieces
â€¢1 large onion, cut into wedges
â€¢2 pounds beef stew meat, cut into 1-inch cubes
â€¢1/3 cup butter
â€¢1 tablespoon all-purpose flour
â€¢1 cup water
â€¢1 teaspoon salt
â€¢1 teaspoon dried parsley flakes
â€¢1/2 teaspoon celery seed
â€¢1/2 teaspoon dried thyme
â€¢1/8 teaspoon pepper
â€¢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.
â€¢ 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.