Beef Stew For 6 Qt. Crock Pot

• 2 lbs beef stew meat, cubed
• 1/4 cup flour
• 1 (14 1/2 ounce) can diced tomatoes (I used Del Monte brand with basil, garlic, and oregano)
• 1 (6 ounce) can 100% natural tomato paste (I used Hunt's brand)
• 2 (10 1/2 ounce) cans French onion soup
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 2 (15 ounce) cans sweet peas or (14 1/2 ounce) cans green beans, drained
• 2 medium baking potatoes, peeled and cut into bite-sized chunks
• 1 (16 ounce) bag mini peeled baby carrots, cut in half
• 2 medium yellow onions, peeled and cut into bite-sized chunks
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon salt & pepper, mix

1. 1. Toss beef in zip-lock bag with 1/4 cup flour. Heat bottom of frying pan with oil. Sear beef in oiled frying pan until brown on outside.
2. 2. Dab a paper towel with cooking oil and wipe bottom and sides of crock pot. Place beef in oiled crock pot. Add remaining ingredients and stir.
3. 3. Cover and cook for 90 minutes on high; stir, then cook 4 hours on low.
4. 4. Serve in bowls with corn bread or biscuits on the side.

beef stew meat, flour, tomatoes, tomato, onion soup, whole kernel corn, sweet peas, baking potatoes, baby carrots, yellow onions, worcestershire sauce, salt

Taken from www.food.com/recipe/beef-stew-for-6-qt-crock-pot-495104 (may not work)