3 medium to large carrots, cut into halves lenghwise then into 1-inch pieces
3 ribs of celery, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1/2-inch pieces
1 1/2 cups chopped onions
3 garlic cloves, chopped
1 bay leaf
1 1/2 tbsp Worcestershire sauce
3/4 tsp thyme
3/4 tsp basil
1/2 tsp pepper
2 lbs lean beef stew meat, cut into 1-inch pieces
1 can (14-oz) diced tomatoes, do not drain
1 can (14-oz) beef broth
1/4 cup flour
1/2 cup cold water
Layer the ingredients, except the flour and cold water, in the slow cooker or crock pot in the order listed above. Cover the cooker and cook on low for 8 to 9 hours.
Remove the beef and vegetables to a large serving bowl; cover and keep warm.
Remove the bay leaf from cooker and discard.
Turn the cooker to high and replace the cover.
In a small bowl, whisk the flour and cold water together until smooth. Add 1/2 cup of the cooking liquid to the flour mixture and mix well; stir into the cooker. Replace lid and cook 15 minutes or until thickened. Pour the sauce over the meat and vegetables. Serve immediately.