Overnight Beef Stew (User Rating: 4 Star)

• 3 large celery stalks, cut into 1/2-inch-thick slices
• 1 large onion, cut into 16 wedges
• 1 bag(s) (16 ounces) peeled baby carrots
• 2 tablespoon(s) ground coriander
• 1 tablespoon(s) ground ginger
• 1 teaspoon(s) salt
• 1/4 teaspoon(s) ground nutmeg
• 1/4 teaspoon(s) dried thyme
• 1/4 teaspoon(s) coarsely ground black pepper
• 4 pound(s) boneless beef chuck for stew, cut into 2-inch pieces
• 1 can(s) (14 1/2 ounces) stewed tomatoes
• 3 tablespoon(s) all-purpose flour

1. Mix celery, onion, and carrots in bottom of 5 1/2- to 6 1/2-quart slow-cooker pot. In large bowl, combine coriander, ginger, salt, nutmeg, thyme, and pepper; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef. It's not necessary to stir.
2. Cover pot with lid and cook on low setting as manufacturer directs, 8 to 10 hours or until beef is fork-tender.
3. When beef is tender and ready to serve, strain out beef & veggies over 3-quart saucepan; return beef and vegetables to slow-cooker pot. Pour sauce into fat separator and discard fat from liquid.
4. In saucepan, heat liquid in saucepan to boiling over high heat. Meanwhile, in cup, with fork, mix flour with 1/4 cup water until smooth.
5. Gradually whisk flour mixture into liquid; heat to boiling. Boil 1 minute, until gravy thickens slightly, stirring occasionally. Pour gravy over beef and vegetables in pot.

celery stalks, onion, bags, ground coriander, ground ginger, salt, ground nutmeg, thyme, ground black pepper, boneless beef chuck, cans, flour

Taken from www.epicurious.com/recipes/member/views/overnight-beef-stew-user-rating-4-star-50124899 (may not work)