Harvest Beef Stew

Ingredients:

• 1 tbsp olive oil
• 1 ½ pounds beef for stew
• 1 quart canned or stewed tomatoes, undrained
• 5 carrots, cut into 1-inch pieces
• 3 medium potatoes, cut into 1-inch pieces
• 3 celery stalks, chopped (about 1 cup)
• 1 medium onion, sliced
• 1 cup apple juice
• 2 tbsps dried parsley flakes
• 1 tbsp dried basil
• 2 tsps salt
• 1 garlic clove, minced
• ½ tsp black pepper
• 2 bay leaves
• ¼ cup all-purpose flour (optional)
• ½ cup warm water (optional)

Directions:

1. Heat oil in a large skillet over medium-low heat. Brown stew meat on all sides. Drain excess fat.
2. Placed browned meat and remaining ingredients except flour and water in Crock-Pot® slow cooker. Mix well. Cover; cook on high 6 to 7 hours.
3. Before serving, thicken gravy, if desired. Combine flour and warm water in small bowl, stirring well until all lumps are gone. Add mixture to liquid in Crock-Pot slow cooker; mix well.
4. Cook 10 to 20 minutes, or until sauce thickens. Remove and discard bay leaves before serving.