Beef Stew

THIS WAS AMAZING!!!! it was a success with everyone....all 6 of us....the only thing was that I didn't have Mushrooms or celery (which was better cause they don't care for them).....but it was great the next two days also....it was soooo good.....I kept telling Angel how amazing his wife was and and excellent her cooking was......

Hands-On Time: 15 o 20 minutes
Ready In: 10 to 12 hours (LOW) or 4 hours (HIGH)
Yield: 5 servings

Ingredients

1 1/2 to 2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 stalk celery, sliced

Directions

1. Put the beef in the 4 1/2-quart CROCK-POT® slow cooker. Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat with flour. Add the remaining ingredients and stir to mix well.
2. Cover; cook on LOW 10 to 12 hours or on HIGH for 4 to 6 hours. Stir the stew before serving.

Tip
You may double the amount of meat, mushrooms, carrots, potatoes, onion and celery for the 5, 6 or 7-quart CROCK-POT® slow cooker.

Note
This classic beef stew is given a twist with the addition of flavorful shiitake mushrooms. If shiitake mushrooms are unavailable in your local grocery store, you can substitute other mushrooms of your choice. For extra punch, add a few dried porcini mushrooms to the stew.