Beef And Vegetable Stew For Slow Cooker - cooking recipe

Ingredients

1/3 c. all-purpose flour
1/4 tsp. pepper
1/4 tsp. rosemary
1 (14 1/2 oz.) can sliced baby tomatoes
3 to 3 1/2 lb. beef shank cross cuts
1 (8 oz.) bag carrots
2 tsp. salt
1/4 tsp. thyme leaves
1 beef bouillon cube
12 small white onions
4 medium white turnips

Preparation

About 10 hours before serving, quarter turnips and cut up carrots, combining them with all other ingredients in a 4 1/2 to 5-quart slow cooker.
Mix well.
Cover; cook on low (180\u00b0 to 200\u00b0) for about 10 hours.
Skim off fat.
Makes 6 servings.