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Beef Stew
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| 1 small | chuck roast cut into bite size pieces with fat and gristle removed |
| 1/2 cup | flour |
| 1/2 teas salt 1/4 teas pepper | |
| 3 Tb | butter |
| 5 medium | potatoes quartered |
| 5 | carrots diced |
| 1 small can | mushrooms |
| 1 small | diced onion |
| 1 teas garlic salt | |
| 2 3/4 cups | boiling water |
| 1 can | tomatoes |
| 1/2 teas worcestershire sauce | |
| 1 small can | peas |
| small | whole onions |
Combine flour, salt, pepper in paper bag, shake until pieces are coated. Melt butter in slow cooker, add meat and brown.
Add onion garlic salt, boiling water, tomatoes, worcestershire sauce.
cover, reduce heat to low, simmer two hours. Add potatoes, carrots, onions and cook 30 minutes. Add peas and mushrooms, simmer for about 15 minutes and serve.
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