Sheri'S Slow Cooker Beef Stew

• 3 large potatoes, peeled,diced
• 1 cup sliced carrot
• 1 1/2 lbs beef stew meat, cut up bite sized
• 1/2 cup olive oil
• 1/2 cup flour
• 4 cups beef broth
• 1 medium onion, grated
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can sliced mushrooms, drained
• 1 tablespoon dried parsley
• 1 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 2 teaspoons salt
• 1/2 teaspoon black pepper

1. Place diced potatoes and sliced carrots in a large microwave safe bowl, cover and cook in microwave for six minutes until potatoes are partially cooked.
2. Heat oil in a large skillet.
3. Place flour in a gallon sized plastic bag and coat meat.
4. Brown meat in skillet.
5. (Remaining flour in bag will be used as thickener) Put potatoes and meat in crock pot.
6. Add remaining ingredients.
7. Add flour from bag along with enough to make 1/3 of a cup of flour.
8. Stir well and let simmer on low for 4 hours.
9. If not to desired thickness you may remove cover and turn to high, stir every so often.
10. Or add more flour or some cornstarch dissolved in a little water.

potatoes, carrot, beef stew meat, olive oil, flour, beef broth, onion, corn, mushrooms, parsley, sage, marjoram, salt, black pepper

Taken from www.food.com/recipe/sheris-slow-cooker-beef-stew-53932 (may not work)