BEST-EVER CROCKPOT STEW

BEST-EVER CROCKPOT STEW
1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2-inch chunks
1 cup green beans, in bite-size pieces
1 pound beef stew-meat chunks
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 cups low-sodium beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoons all-purpose flour
2 teaspoons tomato paste

Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

NOTE: I use my leftover Sunday Roast and potatoes. This cuts down the cooking time by half.