Maryland Vegetable Beef Stew

Ingredients:

1 1/2 to 2 pounds stewing beef, cut in 1/2 to 1-inch cubes

2 to 3 medium potatoes, cubed

1 medium turnip, cubed

1 cup sliced carrots

1/2 cup chopped onions

1/4 to 1/2 cup sliced celery

1/2 to 1 cup sliced mushrooms

1/2 cup butter beans or lima beans

1 can (10 1/2 ounces) condensed beef broth

1/4 cup red wine

1/2 teaspoon salt

1/4 teaspoon pepper

pinch thyme

3 tablespoons flour blended with 1/4 cup water

1/2 cups frozen mixed vegetables, corn, or peas, optional

Directions:

In slow cooker, combine beef, potatoes, turnip, carrots, onions, celery, mushrooms, butter beans, beef broth, wine, salt, and pepper. Cover and cook on LOW for 9 to 12 hours, or on HIGH for 5 to 6 hours. Add thyme and frozen mixed vegetables, corn, or peas, thawed, if using. Pour liquids into a medium saucepan and simmer to reduce slightly. If desired, skim off excess fat. Add the flour and water mixture and simmer until thickened. Add back to vegetables and continue cooking on LOW until serving time.

Serves 6.