Ingredients
2 tablespoons canola oil2 pounds beef stew meat1 medium onion, chopped1/4 cup all-purpose flour2 cups water, divided2 teaspoons Worcestershire sauce1 teaspoon salt1 teaspoon paprika1 teaspoon pepperDash ground cloves2 bay leaves3/4 pound potatoes (about 3 medium), peeled and cubed3 medium carrots, sliced2 cups frozen corn (about 10 ounces), thawed1-1/2 cups frozen cut green beans (about 6 ounces), thawed1 can (15 ounces) Italian tomato sauce
Preparation
In a large skillet, heat oil over medium heat; brown beef in batches. Transfer to a 5-qt. slow cooker.
In same pan, cook and stir onion until lightly browned. Add to beef. In a small bowl, mix flour and 1/2 cup water until smooth; add to slow cooker. Stir in the remaining ingredients and water.
Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Discard bay leaves.
