Slow Cooker Beef Stew

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The weather has been unseasonably warm here in SW Florida this fall, but yesterday a “cold” front came through to everyone’s delight.  We had a high of 64 degrees with an overnight low of 45. Today was even cooler by several degrees. So, I thought it would be great to make what Rob calls “Winter Food”.  I had all the ingredients for beef stew. Around 9:00 am  I pulled out the Crock Pot, dusted it off, and started peeling and chopping the vegetables. About fifteen minutes later, I tossed the veggies and meat into the slow cooker and turned it on low. In ten hours dinner will be ready.
In the meantime I just relaxed. Warmed by my favorite sweatshirt, long pants and socks, I read a book while the house filled with the delicious aroma of the hearty stew.
P.S. – By Friday it’s going to be 80 degrees.

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ingredients:

• 2 pounds of stew meat, cut into 1 inch pieces
• 1/4 cup Gold Medal flour
• 1/2 teaspoon of salt
• 1/2 teaspoon of freshly ground pepper
• 1 garlic clove roughly chopped
• 1 bay leaf
• 1 teaspoon of Lea & Perrins Worcestershire sauce
• 1 large onion, roughly chopped
• 2 stalks of celery, sliced
• 5 medium carrots, sliced
• 8 ounces of sliced mushrooms 
• 7-8 baby potatoes
• 1 1/2 cups of beef stock

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directions:

• Place meat in Crock Pot
• In a small bowl mix the flour, salt, pepper & pour over the meat to coat meat with flour mixture.
• Stir in the garlic, bay leaf, Worcestershire sauce, onions, beef stock, potatoes, carrots, celery, and mushrooms.
• Cover and cook on Low for 10-12 hours or High for 4-6 hours.