I am a major fan of the good old slow cooker (a.k.a Crock pot). I am such a morning person and this is when I have most of my energy. By using my slow cooker I am able to tackle dinner early in the day and not have to think about it anymore, except for maybe a simple side dish or bread. I have to say, another perk of using the slow cooker is the wonderful smells that fill your home. In fact, I think just smelling the food makes me more hungry than I probably am throughout the day. This is one of my favorite slow cooker dishes ever! I feel so bad because I have this wonderful recipe but I can't remember where I got it from so I am not able to give credit to anyone. If someone is reading this that knows where this recipe came from please let me know. I adapted the original just a tad to suit our tastes. We love baby carrots so I always add extra. Also, I enjoy sweet potatoes so I add one large sweet potato in the place of some of the regular potatoes. And speaking of the regular potatoes, red skinned are the best in this recipe. I highly recommend using them, although it will be good regardless. We are getting out of the cold weather season but if you happen upon a cold weather pattern in your area, please make this to warm you up.

Adapted from Lynn's Kitchen Adventures

2 lbs beef stew meat, cut into 1 inch cubes

1/4 cup all purpose flour

1/2 tsp. salt

1/2 tsp. pepper

1 clove garlic, minced

1 tsp. paprika

1 tsp. Worcestershire sauce

1 onion, chopped

2 beef bullion cubes

1 1/2 to 2 cups water

3 red skinned potatoes

1 large sweet potato

1 bag baby carrots

In a bowl mix the flour, salt, and pepper. Add the stew meat and mix to coat. Add to the slow cooker.

Add the garlic, paprika, Worcestershire sauce, beef cubes, water, potatoes, sweet potato, and carrots. Cover and cook on low setting for 8-10 hours.