Beef Stew in A Crockpot

• 2 pounds beef, blade steak
• 13 cup flour, all-purpose
• 1 teaspoon salt
• 3/4 teaspoons black pepper
• 1 teaspoon garlic salt
• 2 cups beef stock
• 1/2 teaspoon worcestershire sauce
• 6 each carrots peeled, cut in 1 inch pieces
• 6 each potatoes yukon gold, peeled, quartered
• 1 each onions chopped
• 2 stalks celery cut in 2 inch pieces
• 1/4 cup water
• 6 tablespoons gravy mix, brown

1. Remove fat from meat and discard.
2. Cut meat away from bone and into 1 1/2 inch pieces.
3. (Freeze the bone to use later for stock.)
4. Place meat chunks in crockpot.
5. Mix flour, salt, pepper and garlic salt together and sprinkle over meat.
6. Stir to coat meat.
7. Add 2 cups of water mixed with OXO, and worcestershire sauce.
8. Add prepared vegetables.
9. Cover and cook on low for 10 to 12 hours, or on high for 4 to 6 hours.
10. About 1/2 hour before the stew has finished cooking, add the Bisto mixed with the 1/4 cup of water.
11. (This will thicken stew.)
12. Stir stew to mix, and serve.
13. Great with homemade bread.
14. Serves 5.
15. Note: For a 5 1/2 quart size crockpot.
16. If you use a smaller one, you might have to scale down the recipe.

beef, flour, salt, black pepper, garlic salt, beef stock, worcestershire sauce, carrots, potatoes, onions, stalks celery, water, gravy mix

Taken from recipeland.com/recipe/v/beef-stew-crockpot-1349 (may not work)