lb.
beef stew meat, cut into 1 1/2- to 2-inch cubes
1/2
tsp.
salt
1/2
tsp.
garlic pepper
3
cups
baby carrots
1
lb.
medium red potatoes, cut into 1 1/2- to 2-inch pieces
1
medium onion, cut into thin wedges
1
15-oz.
can diced tomatoes with green pepper, celery and onion
1
envelope
beefy-onion soup mix
2
tsp.
dried basil
1 1/2
tsp.
dried marjoram
1/4
cup
flour (optional)
1/3
cup
water or beef broth (optional)
Directions
Place beef in slow cooker. Sprinkle with salt and garlic pepper; toss well. Add carrots, potatoes, onion, tomatoes, soup mix, basil and marjoram, mixing well. Cover and cook 8 to 10 hours on LOW until beef is very tender.
If desired, thicken stew by blending 1/4 cup flour into 1/3 cup water. Stir into beef mixture. Cover. Cook on HIGH 10 to 20 minutes or until thickened.
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