Slow Cooked Beef Stew

• 2 pints water
• 3 carrots, cut into chunks
• 3 cups mushrooms, halved or quartered
• 1/2 rutabaga, peeled and cut into small chunks
• 1 1/2 pounds cubed beef stew meat
• 2 tablespoons vegetable oil, or more if needed
• 3/4 cup all-purpose flour
• 2 teaspoons dried parsley
• 2 teaspoons dried thyme
• 3 cubes beef bouillon, crumbled
• 5 grinds freshly ground black pepper
• 1 teaspoon yeast extract spread (such as Marmite(R))
• 2 teaspoons tomato paste (optional)
• 2 dashes Worcestershire sauce

1. Put the kettle on so that you have boiled water ready. Combine carrots, mushrooms, and rutabaga in a slow cooker.
2. Combine beef and vegetable oil in a large bowl. Turn beef in the oil until well coated using a wooden spoon or your hands.
3. Mix together flour, parsley, thyme, beef bouillon cubes, and pepper in a second large bowl. Add beef, reserving oil for later use, and coat with the seasoned flour.
4. Heat reserved oil to a large skillet or wok and heat over medium-low heat. Add beef, shaking off excess flour and reserving for later. Add yeast extract spread, tomato paste, Worcestershire sauce, and more oil if meet sticks to the pan. Cook until beef is no longer pink in the center, 5 to 10 minutes.
5. Sprinkle reserved flour over vegetables in the slow cooker. Pour boiling water onto vegetables a little at a time and stir to mix in the flour. Add beef with cooking juices.
6. Cook on Low until meat is tender and flavors are well combined, 8 to 10 hours.

water, carrots, mushrooms, chunks, meat, vegetable oil, flour, parsley, thyme, beef bouillon, ground black pepper, yeast, tomato paste, worcestershire sauce

Taken from www.allrecipes.com/recipe/261151/slow-cooked-beef-stew/ (may not work)