Crockpot beef stew (Swiss steak)

Adapted from the Not your mothers slow cooker cookbook by Beth Hensperger 

Ingredients 

3 lb beef - top round, chuck roast, stew beef

3 Tbsp Worcestershire sauce

1/2 c flour

1 tsp dried thyme

1/2 tsp paprika 

1/2 tsp salt

1/2 tsp pepper

Oil for searing

1 yellow onion, diced

2 big carrots, diced

2 ribs celery, diced

8oz tomato sauce

2 Tbsp ketchup or bbq sauce 

1 cup beef broth

Method

1. Add meat and Worcestershire sauce to a zip lock bag and massage in. Then add flour and seasonings and pound into both sides. Shake off excess before searing.

2. In a cast iron skillet, heat oil over medium heat and sear meat until browned, cooking in batches as needed. Transfer to slow cooker.

3. Add onion and additional oil to the pan, cooking until softened, scraping up any browned bits from the bottom of the pan. Add the onions and all the other ingredients to the slow cooker. Cook on low for 7-9 hours.