Beef Stew

As the weather begins to cool, I start looking forward to those "comfort" foods we all enjoy. One of my favorites is beef stew that has slowed cooked in the crock pot. After an hour or so, the house begins to smell wonderful and I can't wait until the stew is finished and we can sit at the table with a bowl of hot stew and warm bread out of the oven.

Not being one who doesn't share, I thought that you might like to try this for yourself:

Beef Stew:

• 3 carrots, sliced
• 3 ribs celery, sliced
• 2 large potatoes, peeled and cut into 1/2" pieces
• 1 1/2 cups chopped onions
• 3 cloves garlic, chopped
• 1 1/2 TBS Worcestershire sauce
• 3/4 tsp dried thyme leaves
• 3/4 tsp dried basil leaves
• 1/2 tsp black pepper
• 2 lbs lean beef stew meat, cut into 1" pieces
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 1 can (14 1/2 oz) reduced-sodium beef broth
• 1/4 cup all-purpose flour
• 1/2 cup cold water

Layer ingredients in slow cooker in the following order: 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 slow cooker to HIGH; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over beef and vegetables. Serve with your favorite crusty bread.

Enjoy!