Slow Cooker Beef Stew

3 Each carrot halved and cut into 1″ pieces
3 Each Celery Stalks, cut into 1″ pieces
2 Large Potatoes, cut into 1″ pieces
1 1/2 Cups Onions, chopped
3 Cloves Garlic, minced
2 1/2 Teaspoons Worcestershire Sauce, divided
3/4 Teaspoon Thyme, Dried
3/4 Teaspoon Basil, Dried
1/2 Teaspoon Black Pepper
1 Whole Bay Leaf
2 Pounds London Broil or Stew Meat, cubed
1 Can Tomatoes Diced, 14 oz (undrained)
1 Can Fat-free Reduced Sodium Beef Broth, 14 oz
1/2 Cup Cold Water
1/4 Cup All-purpose Flour

1. Layer carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes and broth in Slow Cooker. Cover; cook on Low 8 – 9 hours

2. 15 minutes prior to serving turn slow cooker to high. Mix water into flour whisking until smooth, and add to slow cooker stirring gently until well blended. cook approx. 15 minutes until mixture thickens

3. Remove meat and vegetable into serving bowls. Pour sauce over beef and vegetables.

4. Enjoy

** I enjoy serving mine over a bed of egg noodles. Cook according to package direction