| | Directions | | Layer the potatoes, carrots, onion, and celery in a 5 quart slow cooker. Place flour in a large resealable plastic bag. Add stew meat to bag and toss to evenly coat. In a large skillet, brown meat in vegetable oil. Place meat over vegetables. In a large bowl combine tomatoes, broth, mustard, salt, pepper, thyme, and browning sauce. Pour over beef. Cover and cook on high for 1 1/2 hours. Reduce heat to low. Cook for an additional 7-8 hours or until the meat and vegetables are tender. |
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| Ingredients | | - |  | 1 1/2 pounds potatoes, peeled and cubed |
| - | | 6 carrots, cut into 1 inch slices (medium) |
| - | | 1 onion, coarsely chopped (medium) |
| - | | 3 stalks celery, chopped |
| - | | 3 tablespoons all-purpose flour |
| - | | 1 1/2 pounds beef stew meat, cut into 1 inch cubes |
| - | | 3 tablespoons Vegetable Oil |
| - | | 1 can Diced Tomatoes, undrained |
| - | | 1 cup beef broth |
| - | | 1 teaspoon ground mustard |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon dried thyme |
| - | | 1/2 teaspoon browning sauce |
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