Fall is in the air. We have had loads of rainy and cool days so it's time to make dishes that warm us from the inside out. This beef stew takes a few minutes of prep time and then you throw the ingredients into the crock-pot and allow it to take on most of the work. I was able to put my feet up and watch movie as well as read the paper while this cooked away for our Sunday lunch. The broth is rich and perfect with a hunk of crusty buttered bread. I didn't cut the pieces of beef too small so they really stood out in the stew.
Ingredients:
2lbs stew meat or top round cut into large cubes
1 cup flour seasoned with salt and pepper (for dredging)
1 large onion cut into chunks2 stalks celery cut into large chunks
4 large carrots cut into chunks
4 medium potatoes cut into chunks
8oz button mushrooms sliced (optional)
1 Tbs grated fresh ginger
4 cloves grated fresh garlic
1 bay leaf
small piece cinnamon stick (1 inch piece)
2 Tbs Worcestershire sauce
1tsp dried thyme
1 Tbs dried parsley (or 2-3 Tbs Fresh)
2 1/2 cups beef or chicken stock
1 Tbs paprika
salt and black pepper to taste
slurry of 2 Tbs water and 2Tbs flour to thicken (only in last our of cooking)
Directions:
Dredge cubes of beef in a seasoned flour. Heat 2-3 Tbs of canola 
oil in a saute pan and brown all sides in batches.Remove from pan and continue browning until all beef is browned.
Place all ingredients and browned beef into slow cooker. Cook on high for 4-5 hours.
Add slurry of flour and water to thicken in the last hour of cooking. Taste for salt and seasoning. Serve with crusty bread. Enjoy.
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