Beef Stew/Crockpot

• 2 1/2 pounds stewing beef cut in 2 inch cubes
• 8 each carrots cut diagonally in 2 inch pieces
• 3 each potatoes prefer idaho, chunked
• 2 each onions spanish or vidalia
• 15 ounces tomatoes, canned stewed, italian style, one can
• 2 tablespoons flour, all-purpose
• 1 x black pepper seasoned, to taste
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1 tablespoon worcestershire sauce

1. Place half of veggies in the pot, add beef cubes.
2. Mix flour, pepper and spices and sprinkle over beef.
3. Add rest of veggies and top with the stewed tomatoes and their juice.
4. Sprinkle with worcestershire sauce.
5. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done.
6. Serve with large macaroni cooked separately.
7. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.

stewing beef, carrots, potatoes, onions, tomatoes, flour, black pepper, thyme, basil, oregano, worcestershire sauce

Taken from recipeland.com/recipe/v/beef-stew-crockpot-1350 (may not work)