2.5 – 3lbs stew meat or roast cut into chunks
2 Tbsp butter
1/4 cup whole wheat flour
2 cups hot water
1 1/2 tsp beef bouillon
1 small onion
approx. 5 medium potatoes, cut into eighths (peeled or no, your preference)
1 cup baby carrots
1/2 – 1 cup whatever frozen veggies you like (green beans, peas)
In large skillet, warmed on high, brown meat well. Sear all sides. Remove meat to crock.
In pan, melt butter, loosening drippings from pan.
Dissolve bouillon in hot water.
Back to the drippings pan..butter melted…add four, whisk to make a roux. Gradually add bouillon water to make a gravy. Add to meat in crock.
Add potatoes, onion, and carrots. Stir to mix, coat with gravy. Cook on low 5 hours.
Add frozen veggies during the last 1 hr. Adding them at the beginning makes them *really* mushy. 1 hr is enough time for them to cook and flavors blend.