Autumn Beef Stew

Modified from Taste of Home's Quick Cooking

***needs a crock pot***

12 small potatoes (or 6 large ones), diced (think stew like pieces, what can you pick up on your spoon and reasonably eat)

1 lb carrots, diced

1 large onion, diced (I like onions a lot smaller then everything else, but that's just me)

2 lb beef stew meat, diced (probably around a area of 1 sq. inch)

1/3 cup butter or stick margarine

1 tbsp flour

1 cup water

2 tsp salt

2 tsp dried parsley flakes

1 tsp celery seed

1 tsp dried thyme

1/4 tsp pepper

Place potatoes, carrots and onion in crock pot (needs to be at least 5 quarts for this quantity, you can always halve the recipe if you have a smaller crock pot or aren't feeding a large number. I usually halve this recipe). In a large skillet, brown beef in butter. Transfer beef to crock pot with a slotted spoon.

Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes for until thickened. Add spices, mix then pour over beef. (I like more flavor in to the stew and tend to add more seasonings than listed although the listed ones are double the original recipe I found so if you don't like all those flavors, cut back some of them. This is also a stew, meaning there is very little juice in the final product (the meat and vegetables have taken most of it in, which is great for t hem, but still...) so if you want more liquids in the final product add more water, flour, and probably will need more butter. I plan to do this next time, but haven't yet tried it.).

Cover and cook for 8-9 hours or until meat and vegetables are tender.

Makes 8 servings.

Check out my other crockpot recipes.