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Beef Stew

1/3 cup all purpose flour
1/4 tsp. Black pepper
1/2 tsp. Celery salt
1 3/4 lb. Boneless chuck or round beef, cut into 1 1/2" cubes
1/4 cup vegetable oil
1 cup minced onion
3 cloves garlic, peeled and minced
1 1/2 cups boiling water
3 heaping tbs. Tomato paste
1/2 tsp. Salt
1 tsp. Worcestershire sauce
12 small carrots, peeled or 3 large carrots, peeled and quartered
4 med. Potatoes, peeled & quartered
1/4 cup finely minced parsley


In a large bowl, combine the flour, pepper and celery salt. Toss the meat in this mixture. In a large skillet over medium high heat, heat the oil and brown the meat, stirring often, until darkened on all sides. As soon as each piece finishes browning, lift it into a small bowl. When all the meat is done, toss the onion and garlic together in the fat remaining in the skillet. Remove the skillet from the heat. Stir in the leftover flour mixture; then stir in the boiling water, working quickly to keep the sauce smooth. Add the tomato paste, salt and worcestershire sauce. Scrape the bottom of the skillet to get up all the pan juices, and turn into the slow cooker. Place the carrots and potatoes in the cooker, and scrape the meat over them. Cover and cook on low for 8-10 hours. Before serving: garnish the finished stew with the parsley.

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