LEMONY BEEF STEW

3 lb beef stew meat
salt and pepper
flour
vegetable oil
3 medium potatoes, peeled, cubed
2 cups peeled and sliced carrots
2 cups sliced celery (sliced diagonally)
1 (8 oz) can tomato sauce
1 tsp fresh grated lemon peel
2 tbsp fresh squeezed lemon juice
2 tsp Worcestershire sauce
1 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed rosemary leaves
1 pkg frozen small whole onions, thawed, drained
1 pkg frozen peas, slightly thawed
2 tbsp flour

Salt and pepper beef, lightly coat with flour, and brown in hot vegetable oil in 2 parts in large skillet. Pour off fat, put meat in crock pot. Add everything except onions, peas, and 2 tbsp flour.

Cover and cook on low 8-10 hours.

Add onions and peas. Cover and cook 1-2 hours longer.

Gradually blend 1/4 cup water into the 2 Tbsp flour. Add to stew mixture and cook on high, stirring until thickened.

Servings: 8
Source: Woman's Day Crockery Cook Book