Ingredients
1-1/2 pounds potatoes, peeled and cubed6 medium carrots, cut into 1-inch lengths1 medium onion, coarsely chopped3 celery ribs, coarsely chopped3 tablespoons all-purpose flour1-1/2 pounds beef stew meat, cut into 1-inch cubes3 tablespoons canola oil1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) beef broth1 teaspoon ground mustard1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried thyme1/2 teaspoon browning sauce, optional Minced fresh thyme
Preparation
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.
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.
