Best Beef Stew

RECIPE INGREDIENTS:
	1 large onion, halved and thinly sliced
	2 medium carrots, peeled and thinly sliced
	2 large potatoes, cut into 1/2-inch chunks
	1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
	1 cup fresh 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

1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
2. 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.
3. 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.
4. 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.

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