2 lb. cubed stew meat
2 cups beef broth
1 (10 oz.) can cream of mushroom soup (undiluted)
1 env. French onion soup mix
1 cup baby carrots
3-4 medium/large Russet potatoes, peeled and cut into bite size cubes
2 celery stalks, sliced
1 large yellow or white onion, quartered
2 garlic cloves, finely chopped
black pepper
Worcestershire sauce
all-purpose flour

Add meat and all vegetables to slow cooker.

In separate bowl mix beef broth, cream of mushroom soup and packet of French onion soup. Mix together until well blended. Pour over meat/veggies in slow cooker. Add several dashes of Worcestershire sauce, garlic and black pepper to taste. Mix entire thing with large cooking spoon.

Cook on LOW for 8 hours.

One hour prior to finishing ladle about 2 cups of liquid into separate bowl and add flour while whisking, when it reaches the consistency of runny pudding quickly add back to cooker and mix together thoroughly (this will thicken stew without leaving a flour taste).

Serve with warm bread and butter.

Submitted by: Erin S.