Slow Cooker Beef Stew

Ingredients

• 1-1/2 pounds potatoes, peeled and cubed
• 6 medium carrots, cut into 1-inch lengths
• 1 medium onion, coarsely chopped
• 3 celery ribs, coarsely chopped
• 3 tablespoons all-purpose flour
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained or substitute
  2 cups of fresh chopped tomatoes for one 14.5-ounce can of diced tomatoes
• 1 can (14-1/2 ounces) beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon browning sauce, optional
• Minced fresh thyme

Directions

1. Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
   
2. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
   

Recipe adapted from Taste of Home.