Slow Cooker Beef Stew
peeled and cubed
cut into 1-inch slices
beef stew meat
cut into 1-inch cubes
diced or stewed, undrained, 14-1/2 oz
Layer potatoes, carrots, onions, and celery in a 5-qt slow cooker.
Place flour in a large resealable plastic bag.
Add stew meat; seal and toss to coat evenly.
In a large skillet, brown meat in oil in batches.
Place over vegetables.
In a large bowl, combine the tomatoes, broth, dry mustard, salt, pepper, and gravy. Pour over beef.
Cover and cook on high for 1-1/2 hours.
Reduce heat to low; cook 7–8 hours longer or until meat and vegetables are tender (or cook on high for six hours).