Autumn Beef Stew

Autumn Beef Stew

12 small red potatoes, halved
1 pound carrots, cut in 1 inch pieces
1 large onion, cut in wedges
2 pounds lean beef stew meat, cut into 1 inch pieces
1/3 cup butter or stick margarine
1 tablespoon all purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Place potatoes, carrots and onion in a 5 quart slow cooker. In a large skillet, brown beef in butter. Transfer beef to a slow cooker with a slotted spoon. Stir in flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low heat for 8-9 hours or until meat and vegetables are tender.