Slow Cooker Beef Stew
1 tablespoon vegetable oil
1 pound beef stew meat
1 package Diced Potatoes with Onion
1 cup rutabaga, cubed
1 cup baby-cut carrots, cut in half lengthwise
2 stalks celery, coarsely chopped
2 cans (14 ounces each) beef broth
1 bay leaf
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 cup water
1/4 cup all-purpose flour
Heat oil in 10-inch nonstick skillet over medium-high heat. Add stew meat; cook until browned. Drain grease.
In 3 1/2 to 4 quart slow cooker, combine browned meat and all remaining ingredients except water and flour. Cover; cook on LOW 8 to 10 hours.
In small bowl, combine water and flour; stir until mixture is smooth. Slowly stir flour mixture into stew. Increase heat to HIGH. Cover; cook 15 minutes or until slightly thickened.