Autumn Beef Stew - cooking recipe

Ingredients

12 small red potatoes, halved
1 lb carrot, cut into 1 inch pieces
1 large onion, cut into wedges
2 lbs lean stewing beef, cut into 1 inch cubes
1/3 cup butter
1 tablespoon flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Preparation

Place potatoes, carrots and onions in a 5 quart slow cooker.
In a large skillet, brown beef in butter.
Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned.
Gradually add water.
Bring to a boil and cook and stir for 2 minutes or until thickened.
Add salt, parsley, celery seed, thyme and pepper; pour over beef and mix all ingredients together.
Cover and cook on low for 8-9 hours or until vegetables and meat are tender.