3 lb. beef stew meat
1/2 c. plus 2 tbsp. all-purpose flour, divided
1 (16 oz.) can diced tomatoes in juice (undrained)
1/2 lb. smoked sausage, sliced
3 potatoes, peeled and diced
1 c. each chopped leek and onion
4 celery stalks, sliced
1/2 c. chicken broth
3 cloves garlic, minced
3 tbsp. water

Trim fat from beef. Cut beef into 3/4-inch cubes. Set aside. Place 1/2 cup flour in resealable plastic food storage bag. Add beef and seal the bag. Shake bag to coat beef cubes with flour evenly on all sides. Place beef cubes in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leek, chopped onion, sliced celery, chicken broth and minced garlic. Stir well. Cover slow cooker and cook on high 4 to 6 hours or on low 8 to 12 hours. (One hour before serving, turn slow cooker to high if on low setting.)

Combine remaining 2 tablespoons flour and water in small bowl. Stir until mixture becomes paste. Stir flour mixture into slow cooker and mix well. Cover and cook until thickened, about 10 to 15 minutes. Serve with buttermilk biscuits and butter.