(Ingredients:
- 2 to 2 1/2 pounds stew beef, cut in 1-inch chunks
- 8 carrots, sliced about 1 inch thick
- 3 medium idaho potatoes, cut in chunks
- 2 large onions, coarsely chopped
- 1 can stewed tomatoes, Italian seasoned (14-1/2 oz can)
- 2 tablespoons flour
- seasoned salt and pepper, to taste
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon dried leaf basil
- 1/4 teaspoon dried leaf oregano
- 2 teaspoons Worcestershire sauce
Preparation:
Place half of the vegetables in the crockpot; add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of vegetables and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.
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