Best-ever Beef Stew

Ingredients:

1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2-inch chunks
1 to 1 1/2 cups peeled and diced rutabaga (about
1/2 small rutabaga)
1 cup fresh green beans, in bite-size pieces
1 pound beef stew-meat chunks
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 cups low-sodium beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoons all-purpose flour
2 teaspoons tomato paste


Instructions:

Put everything but the flour and the tomato paste in a slow cooker; stir to
combine.

Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5,
until the beef is tender and the potatoes are just fork tender.

Stir the stew once or twice as it cooks, if possible. About 30 minutes before
serving, transfer a ladleful of the broth to a small mixing bowl.

Add the flour and tomato paste and whisk until smooth. Stir the mixture into
the stew and cook for the remaining half hour. Makes 6 to 8
servings.

-Jill Ross