Beef Stew

• 1/3 cup all-purpose flour
• Salt and pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 1/2 pounds beef chuck, cut into 1-inch chunks
• 1/4 cup vegetable oil
• 2 large carrots, cut into large chunks
• 2 medium parsnips, cut into large chunks
• 1 pound red-skinned potatoes, cut in half
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon minced, seeded canned chipotle chili
• 1 tablespoon tomato paste
• 2 cups low-sodium beef broth
• 1 14.5-oz. can diced tomatoes with chilies, undrained
• 2 tablespoons chopped cilantro

1. Place flour in a large ziplock bag. Add 1 tsp. salt, 1/2 tsp. pepper, cumin and chili powder; seal bag and shake. Add meat and shake to coat (work in batches if needed).
2. Warm 2 Tbsp. oil in a skillet over medium-high heat. Add half of meat, shaking off excess flour mixture. Brown on all sides for 5 minutes total. Transfer to a slow cooker. Repeat with remaining meat. Discard all but 1 Tbsp. flour mixture. Add carrots, parsnips and potatoes to slow cooker.
3. Add 1 Tbsp. oil to skillet; saute onion for 3 minutes. Add garlic; saute 1 minute. Sprinkle reserved flour over onion mixture; stir. Add chipotle and tomato paste; cook 1 minute, stirring. Stir in broth and tomatoes; bring to a boil. Season with salt and pepper. Pour into slow cooker and stir.
4. Cover; cook on low until meat and vegetables are tender, 7 to 8 hours. Sprinkle with cilantro and serve.

flour, salt, cumin, chili powder, beef chuck, vegetable oil, carrots, parsnips, potatoes, onion, garlic, chipotle chili, tomato paste, lowsodium beef broth, tomatoes, cilantro

Taken from www.myrecipes.com/recipe/beef-stew-2 (may not work)