• 3 carrots, cut lengthwise into halves, then cut into 1-inch pieces
• 3 rib celery, cut into 1-inch pieces
• 2 large potatoes, peel and cut into 1/2 inch pieces
• 1-1/2 cups chopped onions
• 3 cloves garlic, chopped
• 1 bayleaf
• 1-1/2 Tbsp. Worcestershire sauce
• 3/4 tsp. dried thyme leaves
• 3/4 tsp. dried basil leaves
• 1/2 tsp black pepper
• 2 pounds lean beef stew, cut into 1-inch pieces
• 1 can (14-1/2 ounces diced tomatoes, undrained
• 1 can (14 ounces)beef broth
• 1/2 cup cold water

Layer ingredients in Crockpot in following order: carrots, celery, potatoes, onions, garlic, bayleaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth.

Cover and cook on LOW 8 TO 9 HOURS.

Remove beef and vegetables to large serving bowl, cover and keep warm. Remove bayleaf and discard.

Turn crockpot to HIGH, cover. Stir water into flour in a small bowl until smooth. Add 1/2 cup cooking liquid, mix well. Stir flour mixture into crockpot.

Cover and cook 15 minutes or until thickened. Pour sauce over meat

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