Beef and Vegetable Stew (Recipe)

This is a good old-fashioned basic beef stew.  No prebrowning is required.  Toss everything in the slow cooker and 8 to 9 hours later, the stew is ready to serve.

Ingredients

6 medium russet potatoes (about 2 pounds), peeled and cubed

6 medium carrots, peeled and cut diagonally into 1/4 inch slices

1 onion, coarsely chopped

1 celery rib, chopped

2 pounds lean boneless beef stew meat or boneless beef cross rib roast, trimmed of fat and cut into 1-inch cubes

3 tablespoons all-purpose flour

1 (14 1/2 ounce) can diced peeled tomatoes

1 cup dry red wine

1 teaspoon dry mustard

1 teaspoon dried thyme leaves

1/2 teaspoon freshly ground pepper

Salt

Steps

1.  In a 6-quart electric slow cooker, mix the potatoes, carrots, onion, and celery.  Toss the beef with the flour to coat evenly.  Add to the slow cooker.  Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper.

2.  Cover and cook on the high heat setting 1 to 1 1/2 hours.  Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible.  Season with salt to taste.