Slow-Cooker Beef Stew

• 1-1/2 pounds potatoes, peeled and cubed
• 6 medium carrots, cut into 1-inch lengths
• 1 medium onion, coarsely chopped
• 3 celery ribs, coarsely chopped
• 3 tablespoons all-purpose flour
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon browning sauce, optional
• Minced fresh thyme

1. Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
2. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

potatoes, carrots, onion, celery, allpurpose, beef stew meat, canola oil, tomatoes, beef broth, ground mustard, salt, pepper, thyme, browning sauce, thyme

Taken from www.tasteofhome.com/recipes/slow-cooker-beef-stew/ (may not work)