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     Title: Slow-Cooker Beef Stew
Categories: Beef, Vegetabeles, Herbs, Potatoes
     Yield: 8 servings

 1 1/2 lb Potatoes; peeled, in cubes
     6 md Carrots; in 1" lengths
     1 md Onion; coarse chopped
     3    Celery ribs; coarse chopped
     3 tb A-P flour
 1 1/2 lb Beef stew meat; in 1" cubes
     3 tb Oil
14 1/2 oz Can diced tomatoes;
          - undrained
14 1/2 oz Can beef broth
     1 ts Ground mustard
   1/2 ts (ea) salt, pepper & dried
          - thyme
   1/2 ts Browning sauce; opt
          Minced fresh thyme

 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.

 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.

 Recipe by Earnestine Wilson, Waco, Texas

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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