Recipe - Crockpot Beef Stew

2 One half pound Beef, extra lean
7 Carrots, 2" chunks
2 One half Potatoes, cut in eighths
2 One half Onions, sweet, cut in
1/4" slices, slices
cut in half and separated
into rings.
1 Tomatoes, Italianstyle
canned,stewed tomatoes,
undrained (or plain)
2 tablespoon Flour (or 3)
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Thyme
One fourth teaspoon Basil
2 tablespoon Worcestershire sauce (or 3)

Layer the veggies and meat (in that order), mix flour and seasonings and
sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour
stewed tomatoes over all, cover and cook on Low 1012 hours.

Variable amounts are for 3One half or 5 quart pots. I make mine up the night
before and refrigerate. My hubby (an early riser) puts it on about 7 AM
and it cooks all day. There is lots of gravy, which may be thickened with
cornstarch if de sired. Sometimes instead of potatoes, I cook large elbow
macaroni separately (Muellers Readycut) and put the leftover
macaroni in the bowl with leftover stew to soak up the good gravy. I also
add a drained can of cut green beans to the veggies (during the last 4
hours) in that case.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini