Beef Stew in the slow cooker

I’ve always tried to “wing it” with beef stew, and it always ends up like soup with flour clumps. This time I found a recipe online and tweaked it just a bit, only because I didn’t have everything it called for in the seasoning department, and it was excellent. I decided to have an early taste of Autumn, as you’ll see by the menu I list below, and this was perfect.

2 pounds beef stew meat cubes
1/3 cup flour
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 teaspoon minced garlic
1 tbsp chopped fresh basil
1 tbsp chopped fresh rosemary
1/2 tsp paprika
1 small onion, chopped
2 cups chicken broth (next time I’ll use beef just because, but this is what I had)
splash of red wine
5 red potatoes, cut into chunks
4 carrots, cut into chunks
2 stalks celery, chopped
1/2 cup fresh green beans

Place meat in slow cooker. Pour flour over and stir well with a spoon to coat meat on all sides. Add remaining ingredients, and cook on low for 8 hours.

Had I not had rolls, apple pie, ice cream, and hot cocoa to go with the stew, this would have fed 4 people, give or take. Since I had so much other stuff, it fed 8.