Beef Stew

Beef Stew

2 pounds beef chuck or stew meat, cut in 1″ cubes (or you can even buy stew meat already cut up)

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

1 1/2 cups beef broth

1 tsp Worcestershire sauce

1 clove garlic

1 bay leaf

1 tsp paprika

4 carrots sliced (I throw in a bunch of baby carrots already washed and peeled and ready to go)

2 cans of potatoes (this is the trick…canned potatoes don’t go soggy)

2 onions, chopped (I just throw in big chunks so I can scoop them out afterwards)

1 stalk celery, sliced (most of the time I can’t be bothered)

Please meat in cooker (no need to brown first). Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high 4-6 hours. Stir stew thoroughly before serving.