Crock Pot Beef Stew

By Dorothea Malloy

Ingredients:
1 TB vegetable oil
1 1/2-2 lbs beef stew meat, or cut up chuck roast, fat removed
4 cups hot water
1/2 tsp pepper
2 large potatoes, peeled and cut into 1-1 1/2 inch pieces
4 medium carrots, sliced
1 medium turnip, peeled and cut into 1 inch pieces (optional)
2 medium stalks celery, cut into 1/2 inch pieces (optional)
1 medium onion, chopped
(may substitute 2 16 oz bags frozen stew vegetables for vegetables)
1 crushed garlic clove
1 tsp salt
1 tsp lemon juice
1 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp paprika
1 bay leaf
1/8 tsp allspice
1/2 cup cold water
2 TB flour

Instructions:
1. Heat oil in a large cast iron skillet.  Brown meat in oil, stirring occasionally.
2. Add beef, vegetables, boiling water, and all other ingredients except cold water and flour to crock pot.  Cook on low 10-12 hours.
3.  Put 1/2 cup cold water and 2 TB flour in a jar with a lid.  Shake to blend and stir into the stew.  Continue cooking on low for thirty minutes more.