Beef Stew - Serves 6



1 large onion, chopped in large pieces

3 medium sized carrots, sliced in 1/4" slices

1 cup celery, chopped

3 large red potatoes, peeled and cubed

8 ounces white mushrooms, sliced

1 small clove garlic, minced

3 pounds chuck roast, trimmed of fat and cut into cubes

1/4 cup flour

1/8 teaspoon pepper

1/2 teaspoon salt

1/8 teaspoon thyme

1/2 dried bay leaf

4 oz. tomato sauce

1 cup (8 ounces) beef broth



In a 3-1/2 quart or larger crockpot, combine onion, carrots, celery,

potatoes, mushrooms and garlic. Coat beef cubes with flour, then add

to crockpot. Sprinkle meat with pepper, salt, and thyme. Add the 1/2

bay leaf. Add tomato sauce and beef broth. Cover and cook at low

setting for 9 hours. Enjoy with a green salad and your favorite

bread.