Crockpot Beef Stew

Don't start the barbecue just yet! Try this mouthwatering stew that warms you up after every bite.

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	10 hours
	Ready In	10 hours

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Ingredients

2 1/2	pounds	beef	extra lean
7	each	carrots	cut in 2 inch chunks
1	large	onion	slices cut in half and separated into rings
28	ounces	tomatoes	italian-style,stewed tomatoes, undrained (or plain)
2-3	tablespoons	flour, all-purpose
1	teaspoon	salt
1/4	teaspoon	black pepper
1/4	teaspoon	thyme leaves
1/4	teaspoon	basil
2-3	tablespoons	worcestershire sauce

Directions

Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours.

Note: Variable amounts are for 3-1/2 or 5 quart pots. There is lots of gravy, which may be thickened with cornstarch if desired. Sometimes instead of potatoes, cook large elbow macaroni separately and put the macaroni in the bowl with leftover stew to soak up the good gravy. Also add a drained can of cut green beans to the veggies (during the last 4 hours).