Slow Cooker Italian Beef Stew

Ingredients

• 1 lb. cubed stew beef
• 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper
• 2 tablespoons cooking oil
• 1 small onion
• 2-3 potatoes, cut into chunks
• 3 carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 14oz. can stewed or diced tomatoes
• 4 cups hot water
• 1 beef bouillon cube
• 1 vegetable bouillion cube
• 1/2 tsp Tumeric
• 2-3 dashes Maggi or stew browning liquid
• 1 minced clove garlic
• 2 tablespoons cornstarch if needed
• salt and pepper to taste

Directions

1. Mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat beef in mixture.
2. In a skillet, heat the 2 tablespoons of oil and brown the dredged beef. Transfer to slow cooker.
3. Layer with onion, potatoes, carrots and celery.
4. Dissolve bouillon in the hot water.
5. Pour remaining ingredients on top.
6. Cook on low about 10 hours.
7. If stew is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add slowly until desired consistency.