Crock-Pot Stew

• 2 lb. stew meat, cubed
• 1/2 c. flour
• 2 Tbsp. oil
• 1 bay leaf
• 1 Tbsp. Worcestershire sauce
• 1 chopped onion
• 1 c. beef bouillon
• 1/4 tsp. pepper
• 2 tsp. salt
• 1 tsp. sugar
• 6 sliced carrots
• 1 c. sliced celery
• 4 potatoes, cubed
• 12 small onions
• 2 quartered turnips
• 4 c. water

1. Brown floured meat in separate skillet.
2. In slow cooking pot, combine browned beef, bay leaf, Worcestershire, onion, bouillon, pepper, salt, sugar and vegetables.
3. Pour water all over.
4. Cover and cook on low 8 to 10 hours.
5. Turn control on high.
6. Thicken with leftover flour dissolved in small amount of water.
7. Cover and cook on high for 10 to 15 minutes.
8. Serves 6 to 8.

stew meat, flour, oil, bay leaf, worcestershire sauce, onion, beef bouillon, pepper, salt, sugar, carrots, celery, potatoes, onions, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358986 (may not work)