Slow Cooker Beef Stew

FullSizeRenderMy family absolutely loves this.  Hearty for boys with the beef in it and loaded with lots of good vegetables.  It’s not too thick or too thin.  I serve it with crusty bread and olive oil for dipping. Makes a lot, so great for leftovers.

1 – 1/2 lb. package top round steak, cut into 1-inch cubes
1/4 cup all-purpose flour
2-3 tablespoons olive oil
4 cups water
2 baking potatoes, cut into 1/2-inch cubes
1 small bag mini carrots (don’t need to cut them unless you want to)
1 small onion, chopped
1 celery rib, chopped
1 cup frozen sweet green peas
1 (16-ounce) can whole kernel corn, drained
1 (6-ounce) can tomato paste
2 tablespoons beef bouillon granules
1 to 2 teaspoons pepper

Toss together beef cubes and flour in a gallon sized zip lock bag.  Brown steak in hot oil in a large skillet over medium-high heat 5 to 6 minutes. Stir together beef, 4 cups water and remaining ingredients in a 5-quart slow cooker. Cook, covered, on high for 7 hours or until vegetables are tender.

Adapted from Southern Living Slow Cooker Cookbook