24 SEATTLE CITY LIGHT Stewin' in the Summer (Beef Stew) Judith G. Seattle “The crockpot is great for summer cooking! It is a meal in one pot!” Place first six ingredients in gallon-size storage bag and shake well. Add beef stew meat and shake until all pieces are coated. Place in oil-sprayed 2-qt crockpot. Layer potatoes, carrots, onions, and celery on top of meat. Mix beef broth and Worcestershire sauce in small bowl. Pour over all ingredients in crockpot. Add bay leaf. Cover and cook on low for 10–12 hours or on high for 5–6 hours. Remove bay leaf and serve. 1/3 C flour 2 tbsp onion powder 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1-1 1/4 lbs beef stew meat (already cut in 1" pieces) 2 C fingerling potatoes (smallest size, whole) 2 C baby carrots 1 C pearl onions 1 C celery (cut in 1" pieces) 2 C beef broth 1 tsp Worcestershire sauce 1 bay leaf 5-12 hours in a crockpot