INGREDIENTS
- 1 1/2 lb. beef stew meat, cut into 3/4-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oil
- 1 lb. small (2 1/2 to 3-inch) red potatoes, quartered
- 1 1/2 cups frozen pearl onions (from 16-oz. pkg.)
- 1 (1-lb.) pkg. fresh baby carrots
- 1 (12-oz.) jar beef gravy
- 2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
DIRECTIONS
- On waxed paper, sprinkle beef with 2 tablespoons flour, salt and pepper; toss to coat.Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
- In 4 to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
- Cover; cook on low setting for 8 to 10 hours. Before serving, blend 3 tablespoons flour with water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thi