Slow Cooker Beef Stew

Early Morning

The moon on the one hand, the dawn on the other:

The moon is my sister, the dawn is my brother.

The moon on my left hand and the dawn on my right.

My brother, good morning: my sister, good night.

by Hillaire Belloc 

Autumn Feast Slow Cooker Beef Stew

Cook's Notes: Comfort food at its best with tender bits of beef and chock full of veggies in a thick beefy sauce cooked to perfection in a slow cooker. Pair the meal with a mixed green salad and warm breadsticks. 
Be creative adding in your favorite seasonal veggies. 
Thanks Mary Beth for a delicious meal. 

Ingredients:

• 1 lb. beef stew meat 
• 4 TB. seasoned flour (recipe below)
• 1 tsp. Worchestire sauce
• 2 cups carrots, sliced
• 1 cup onions, diced
• 2-3 cups red potatoes, cut in chunks 
• 2 cups celery,diced
• 2 cups white mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes with basil, garlic, oregano
• 1 packet of McCormick Hearty Beef Stew Seasoning 

•  Optional 1/4 cup dry red wine 

Seasoned Flour

Mix 1 cup flour, 1 tsp. salt, 1/4 tsp. pepper and 1 tsp. paprika

Directions:

• In a plastic zip loc bag add beef chunks and seasoned flour. Mix well to coat beef. 
• Following directions on back of McCormick packet substitute beef broth for half of the required water in a glass measuring cup and mix well. 
• To the slow cooker, add flour drenched beef cubes, veggies, Worchestire sauce, seasoning packet with water, broth and diced tomatoes. Mix well,  cover and cook on high 4 hours or low 6-8 hours. Last hour add in wine and extra water if needed for sauce. Cook until  fork tender.