Crock Pot Beef Stew

• 2 lbs stew meat
• 2 large celery ribs
• 1 onion
• 12 cup frozen corn
• 1 cup pre-soaked dried great northern beans
• 12 lb champignon mushrooms
• 1 carrot
• 1 cup chicken bouillon
• pepper
• garlic powder
• paprika
• chili powder
• 12 cup flour

1. Saute onion until translucent.
2. Add stew meat and saute until brown on all sides.
3. Chop celery, carrots and muchrooms into bite size pieces.
4. Toss all of the above plus beans and corn into the slow cooker.
5. Add spices to taste (there's no amounts because I don't measure and this part really is individual).
6. Cook on high for 4 hours, and then turn to low for at least another 2 or as long as you need.
7. Add flour at the last half hour and stir to thicken.

stew meat, celery, onion, corn, beans, champignon mushrooms, carrot, chicken bouillon, pepper, garlic, paprika, chili powder, flour

Taken from www.food.com/recipe/crock-pot-beef-stew-213198 (may not work)