

1.5 - 2 lbs stew meat (I went fancy and bought from Trade Joes)
1/4 c all purpose flour
1 large onion chopped
3-4 celery ribs, chopped
4 garlic cloves, pressed
28 oz beef broth
12-16 oz mushrooms (half baby bellos, half white)
2 tbs fresh thyme
(1 bay leaf--I didn't use, but might help)
1 tsp salt
t tsp pepper
olive oil
3/4 - 1 c evaporated skim milk (since I only added this to half a batch, I used .5 c)
Toss the meat in flour, then brown in olive oil. Transfer to slow cooker.
Saute the onion, celery, and garlic until almost tender, about 4 min.
Add veggies to meat in slow cooker, add remaining ingredients (except milk) and stir well.
Cook on low for 8 hours or until beef is tender. Depending upon the size of your cubes of beef, you may want to break them up a bit.
In the last 30 min of cooking, add milk. Adjust seasons as desired.
Serves 6-8.
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