Ingredients
12 small red potatoes, halved1 pound carrots, cut into 1-inch pieces1 large onion, cut into wedges2 pounds beef stew meat, cut into 1-inch cubes1/3 cup butter1 tablespoon all-purpose flour1 cup water1 teaspoon salt1 teaspoon dried parsley flakes1/2 teaspoon celery seed1/2 teaspoon dried thyme1/8 teaspoon pepper
Preparation
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.
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.
