Beef and Vegetable Stew

• 2 34 cups beef stock
• 14 cup all-purpose flour
• 3 tablespoons tomato paste
• 1 14 lbs stewing beef, cubed
• 2 medium stalk celery, halved lengthwise and sliced
• 2 garlic cloves, diced
• 1 medium onion, diced
• 1 medium carrot, halved lengthwise and sliced
• 1 medium parsnip, halved lengthwise and sliced
• 1 teaspoon dried thyme
• 13 cup corn kernel, frozen
• 13 cup peas, frozen
• salt and freshly ground pepper
• 2 tablespoons fresh parsley, chopped

1. In slow cooker stoneware, place stock, flour and tomato paste and whisk until flour is completely dissolved.
2. Mix in beef, celery, garlic, onion, carrot, parsnip and thyme.
3. Cover and cook on low setting for 6 - 8 hours or until beef is tender.
4. Swirl in corn and peas, cover and cook for 10 minutes more or until corn and peas are heated through.
5. Season stew with salt and pepper.
6. Sprinkle servings of the stew with chopped fresh parsley.
7. OPTION: Make lamb and vegetable stew replacing beef with cubes of lamb stew meat.
8. Instead of thyme, try another herb, such as rosemary.

beef stock, flour, tomato paste, stewing beef, stalk celery, garlic, onion, carrot, thyme, corn kernel, peas, salt, fresh parsley

Taken from www.food.com/recipe/beef-and-vegetable-stew-439619 (may not work)