Crock Pot Beef Stew

• 2 lbs stewing beef
• 1/4 cup flour
• 1 teaspoon paprika
• 4 large carrots
• 3 large potatoes
• 1 cup condensed beef broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup soy sauce
• 1 large onion
• 1 (8 ounce) can tomato sauce

1. Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce; pour overall.
2. Cover and cook on low 7-8 hours or on high 4-5. (I have found that I usually have to put this on high for about 6-7 hours, not sure if it is just my crock pot).
3. Notes:
4. Instead of sprinkling the meat with soy sauce, salt, paprika, pepper and flour as the recipe says, I mix those all together in a bowl. This prevents the flour from becoming clumpy.
5. Instead of chopped onion I use some of the small white boiling onions. I don't like onions but my husband does; these stay together pretty well and are easy for me to avoid.
6. I tend to use baby carrots, I just find them easier to cut and don't have to peel them.
7. I also like to add a couple dashes of cayenne pepper, it adds a zing.
8. For the beef broth (I don't usually keep that on hand) I dissolve 1 beef bouillon cube into 1 cup boiling water.
9. Lisa wrote that she sometimes will add about a 1/4 cup of BBQ sauce on the very top before she puts the cover on. Any variety, she says that adds an extra kick.

stewing beef, flour, paprika, carrots, potatoes, condensed beef broth, salt, pepper, soy sauce, onion, tomato sauce

Taken from www.food.com/recipe/crock-pot-beef-stew-331070 (may not work)