Ingredients
6 tablespoons all-purpose flour1-1/2 teaspoons salt, divided1 teaspoon pepper, divided2 pounds beef stew meat1/4 cup olive oil4 medium potatoes, peeled and cubed6 medium carrots, sliced2 medium onions, halved and sliced4 celery ribs, sliced2 cans (14-1/2 ounces each) beef broth2 cans (11-1/2 ounces each) V8 juice2 teaspoons Worcestershire sauce6 garlic cloves, minced2 bay leaves1 teaspoon dried thyme1/2 teaspoon dried basil1/2 teaspoon paprika6 tablespoons cornstarch1/2 cup cold water
Preparation
Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.
