Slow-Cooked Harvest Beef and Veggies

2 ½ lb. beef stew meat, cut into 1 ½ in- to 2-inch cubes

1/2 tsp. salt

1/2 tsp. garlic pepper

3 cups baby carrots

1 lb. medium red potatoes cut into 1 ½- to 2-inch pieces

1 medium onion, cut into thin wedges

1 (15-oz.) can diced tomatoes with green pepper, celery and onion

1 envelope beefy-onion soup mix

2 tsp. dried basil

1 ½ tsp. dried marjoram

¼  cup flour (optional)

1/3 cup water or beef broth  (optional)

1. Place beef in slow cooker. Sprinkle with salt and garlic pepper; toss well. Add carrots, potatoes, onion, tomatoes, soup mix, basil and marjoram, mixing well. Cover and cook 8 to 10 hours on LOW until beef is very tender.

2. If desired, thicken stew by blending ¼ cup flour into 1/3 cup water. Stir into beef mixture. Cover. Cook on high 10 to 20 minutes or until thickened.

Amanda