Vegetable Beef Stew


3 pounds lean beef for stew (1-1/2 inch cubes)

1/3 cup flour

1 teaspoon salt

1/2 teaspoon pepper

6 small potatoes, peeled

Small sweet onion, chopped roughly

3 large carrots, pared and cut in 1/2 inch pieces

3 large stalks celery, cut in 1/2 inch pieces

1 clove minced garlic

1/2 teaspoon crushed rosemary leaves

1/4 pound fresh green beans, trimmed and cut into 1 inch pieces

1 can (16 ounces) tomatoes (undrained)

1 can (about 10 ounces) condensed beef broth

1/2 cup dry red wine or water



Coat beef cubes with a mixture of flour, salt, and pepper; brown in a small amount of vegetable or olive oil in a large skillet with the onion. Place the browned meat and onions into a slow cooker. add vegetables, herbs, broth, and wine or water; mix well. Cover and cook on Low for 10-12 hours.

Cook's Note: I like adding small mushrooms too, or baby carrots instead of sliced carrots. You can also add extra broth in place of the water or wine if you wish.

Serves 10 to 12