Slow Cooker Beef Stew

Ingredients:

1-1/2 pounds potatoes, peeled and cubed

6 medium carrots, cut into 1-inch lengths

1 medium onion, coarsely chopped

3 celery ribs, coarsely chopped

3 tablespoons all-purpose flour

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

3 tablespoons canola oil

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) beef broth

1 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/2 teaspoon browning sauce, optional

Minced fresh thyme, optional

PREPARATION:

Layer the potatoes, carrots, onion, and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.

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In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme, and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

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