1 3/4 pounds Beef stew meat
1/3 cup Flour, all purpose
1/4 teaspoon Pepper, black
1/2 teaspoon Celery salt
1/4 cup Salad oil
1 cup Onion, minced
3 ea Garlic cloves minced
1 1/2 cups Water, boiling
3 tablespoons Tomato paste
1/2 teaspoon Salt
1 teaspoon Worchestershire sauce
12 ea Carrots, small
5 ea Potatoes peeled & quartered
1/4 cup Parsley finely minced
Instructions
Toss meat in mixture of flour, pepper and celery salt. Brown meat in large skillet over medium heat. Transfer meat to small bowl. Then toss onion & garlic together in the remaining fat in skillet. Remove skillet from heat, stir in leftover flour mixture; then stir in boiling water, working quickly so it doesn't lump. Add tomato paste, salt and Worchestershire sauce. Scrape the bottom of skillet and turn into slow cooker. Place carrots and potatos in cooker and scrape meat over them. Cover and cook on low for 8-10 hours.
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Yields: 6 Servings
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