Crock-Pot Stew

• 4 pounds beef round or chuck steak
• 1 cup flour
• 1 teaspoon salt
• 3 carrots pared, split lengthwise and cut in half
• 1 stalk celery cut into 1-inch pieces
• white onions 6 sm.
• new potatoes 8 sm., peeled
• 4 ounces sliced mushrooms drained
• 10 ounces frozen peas
• corn
• 1/2 cup water
• 2 teaspoons brown sugar
• 2 teaspoons Kitchen Bouquet
• 14 1/2 ounces tomato wedges or slices, drained, optional
• 1/4 cup flour
• 1/4 cup water

1. Steak should be 1 1/2 inches thick, cut into 1 1/2-inch cubes.
2. If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry. If meat contains fat, quickly brown in large skillet to sear and remove fat; drain well.
3. Place beef cubes in crock-pot. Combine 1/3 cup flour with the salt and pepper; toss with beef to coat thoroughly. Add all vegetables except tomato wedges to crock-pot and mix well. Combine beef broth, 1/2 cup water, sugar and Kitchen Bouquet. Pour over meat and vegetables; stir carefully. Add drained tomatoes and stir well. Cover and cook on low setting for 10 to 14 hours (on high setting for 4 to 5 1/2 hours).
4. One hour before serving, turn to high setting. Make a smooth paste of 1/4 cup flour and 1/4 cup water; stir into crock-pot. Cover and cook until thickened. 8 to 10 servings.

beef round, flour, salt, carrots, celery, white onions, potatoes, mushrooms, frozen peas, corn, water, brown sugar, kitchen, tomato, flour, water

Taken from www.yummly.com/recipe/Crock-Pot-Stew-1654800 (may not work)