Source: dLife

Hearty beef stew with plenty of vegetables and herbs.

Servings

3 medium carrots , cut lengthwise into halves, then cut into 1-inch pieces
3 medium celery stalks , cut into 1-inch pieces
2 large russet potatoes , peeled and cut into 1/2-inch pieces
1.5 cup fresh chopped onion
3 medium garlic cloves , chopped
1 bay leaf
4.5 tsp Worcestershire sauce
0.75 tsp ground thyme
0.75 tsp ground basil leaves
0.5 tsp black pepper
2 lb Beef, stew meat, cubes, frozen, 4oz, FS , thawed
14.5 oz canned unsalted diced tomatoes , undrained
14 oz fat free unsalted beef broth
0.5 cup cold water , cold
0.25 cup white all purpose flour

1 Place ingredients in the slow cooker in the following order: carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire, thyme, basil, pepper, beef, tomatoes with juice, and broth. Cover and cook on low 8 to 9 hours.
2 Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to high, cover. In a small bowl, stir water into flour until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.