2 or 3		carrots, cut in half long ways, then cut in 1-inch pieces
2 or 3	ribs	celery, cut in 1-inch pieces
2	lg.	potatoes, peeled and cut in 1/2-inch pieces
11/2	c.	chopped onion
3	cloves	garlic chopped
1		bay leaf
11/2	tbsp.	Worcestershire sauce
3/4	tsp.	dried thyme leaves
3/4	tsp.	dried basil leaves
1/2	tsp.	black pepper
2	lb.	lean stew meat cut in 1-inch pieces
1	can	diced tomatoes, undrained (141/2 oz.)
1	can	reduced-sodium beef broth (141/2 oz.)
1/4	c.	all-purpose flour
1/2	c.	cold water

In Crockery Pot layer carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8 to 9 hours.

Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn Crockery Pot to on high; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into Crockery Pot. cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.

Feeds 6 or 8 people.