Beef Stew – Slow Cooker

1/2 lb. stew meat

1/4 C. flour

1/2 tsp. paprika

1/2 tsp. salt, optional

1 tsp. Worcestershire sauce

1/2 tsp. minced garlic

3/4 C. frozen green beans

3/4 C. diced carrots          

1/4 C. chopped onion

1 C. diced celery

1/2 C. diced potatoes

1 ½ C. beef broth

Place meat in 1 1/2 qt. – 2 1/2 qt. slow cooker. In a small bowl; mix flour, paprika, and salt.  Pour dry mixture over meat and stir to coat.  Add remaining ingredients, pouring the broth on top as the last ingredient.  Cover and cook on low For 8-10 hours (or on high for 4-5 hours).  NOTES: I usually prep all the ingredients the night before so only a few minutes are needed to put everything together in the slow cooker before leaving for work in the morning.  This recipe has been altered from the first printing of my cookbook.  I now use low-sodium beef broth.  One can (14 oz.) will yield about 1/3 C. more than needed for this recipe.  I store it in the fridge and freeze it after one week.