Crock Pot Beef Vegetable Stew

• 1 (1 lb) package stew meat
• 1 cup flour
• oil, for browning
• 1 large potato, peeled and cubed
• 1 small onion, diced
• 1/2 small turnip, peeled and cubed
• 2 cups cubed carrots
• 1 box frozen peas
• 3 cups water
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon liquid gravy browner
• 1 teaspoon beef bouillon
• 1 (14 1/2 ounce) can diced tomatoes (optional)

1. Toss stew meat with flour and brown in heated oil in a skillet.
2. Add the cooked meat and all other ingredients into a 4 Qt crock pot.
3. Stir well and cook on low 9-10 hours or on high 5-6 hours.
4. Turn crock pot off and enjoy!
5. I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
6. I also like to add a small can of diced tomatoes at this time.
7. YUM!
8. Hint--one may substitue 1/2 cup of barley in place of the potato.

stew meat, flour, oil, potato, onion, carrots, frozen peas, water, sugar, salt, pepper, liquid gravy browner, beef bouillon, tomatoes

Taken from www.food.com/recipe/crock-pot-beef-vegetable-stew-68939 (may not work)