The meat turned out so tender this way. I would recommend adding a bit more flour to make the roux after the meat is cooked. Mine ended up still very liquidy when all was said and done.
12 small red potatoes, cubed
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed (I used celery salt and it turned out just fine)
1/2 teaspoon dried thyme
1/8 teaspoon pepper
- Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker leaving juices in the pan.
- 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 or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.