Slow Cooker Beef Stew a la Lynn

• 2 1/2 pounds stewing beef cut into 1-inch cubes
• 1/4 cup flour, all-purpose plus 1 tablespoon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly ground
• 1/2 teaspoon garlic powder
• 2 whole bay leaves
• 3/4 teaspoon paprika
• 3/4 teaspoon thyme dried, crushed, or ground marjoram
• 1 pinch creole seasoning Emeril's "BAM" preferably
• 1 1/2 teaspoons worcestershire sauce
• 2 cups beef stock
• 1 teaspoon brown sauce preferably "Gravy Master"
• 1 large sweet vidalia onions chopped
• 3 medium new potatoes Red Bliss or Yukon Gold, diced into 1-inch pieces
• 5 medium carrots sliced
• 2 stalks celery sliced
• 1 cup peas, frozen not "baby peas;" do not thaw
• 1 cup mushrooms, button sliced thickly

1. In a large ziplock bag, combine flour, salt, pepper, garlic powder, thyme, paprika and "BAM."
2. Shake to combine; add beef cubes and shake to thoroughly coat.
3. Spray inside of crock with cooking spray.
4. Add all the vegetables (except the frozen peas), bay leaves, Worcestershire sauce and Gravy Master.
5. Stir well; cover with the beef broth.
6. Cover and cook on LOW setting for 10 to 12 hours, or on HIGH setting for 4 to 6 hours, or start on LOW for 10 hours, then switch to HIGH for 1 1/2 hours.
7. Stir in frozen peas during the last 1/2 hour of cooking.
8. If need be, thicken stew with a cornstarch slurry (1 Tbs.
9. cornstarch mixed with a small amount of cold water).
10. Shut off power and unplug unit.
11. Serve hot with crusty French bread.
12. NOTE: If meat and vegetables are prepped in advance and refrigerated, remove from refrigerator 1/2 hour before assembling in crock to let them come to room temperature.

stewing beef, flour, kosher salt, black pepper, garlic, bay leaves, paprika, thyme, worcestershire sauce, beef stock, brown sauce, sweet vidalia onions, red, carrots, stalks celery, peas, mushrooms

Taken from recipeland.com/recipe/v/slow-cooker-beef-stew-lynn-50194 (may not work)