Crock Pot Stew

[Dclark2]

3 lbs chuck stew meat of beef round
1/3 cup flour
1 teas salt
1/2 teas coarse ground black pepper
1 sm pack of baby carrots (pettie)
4 lg celery stalks cut into 1 inch pieces after rough peel
1 lg vald onion cut to pieces
1 pk sliced mushrooms
1 pk 10 oz pk frozen peas
1 pk 10 oz pk frozen corn
2 cans 101/2 oz condensed beef broth
1/2 cup Burgundy wine
2 teas brown sugar
2 teas gravy master
1 1/2 14 oz can of half drained tomato wedges
1/4 cup water
1/4 cup flour
3 cloves of garlic rough cut
4 med potatoes cut rough into 1 inch pieces
3 bay leaves

place meat in crock pot and coat with 1/3 of the flour with salt and pepper.
Toss meat until well coated. Add all vegetables except tomato wedges.
combine beef broth, wine ,sugar and gravy master and pour over mix vegies and meat. Add cut potatoes 3 bay leaves into veggies and meat, add tomatoes with 1/2 of the juice and mix adding garlic.
Cover and cook high for 2 hours then reduce to low setting for additional 6 hours.
one hour before serving mix 1/4 cup of flour with 1/4 cup of water to form smooth paste. Add to crock pot while stirring to avoid lumps.

Use large crock oval pot and fill to 1 inch below rim......

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