Overnight Beef Stew by Megan Dresser

3 Large celery stalks cut in 1/2 inch thick slices
1 large onion cut into 16 wedges
1 bag (16 oz.) peeled baby carrots
2 tsp. ground coriander
1 tsp. ground ginger
1 tsp. salt
1/4 tsp ground nutmeg
1/4 tsp. dried thyme
1/4 tsp. ground black pepper
4 lbs. boneless beef chuck for stew cut in 2 inch pieces
1 can stewed tomatoes
3 tbsp. all purpose flour

Mix celery, onion, and carrots in bottom of 5 1/2 to 6 1/2 quart slow cooker crock pot. In large bowl, combine spices. Add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef.
Cover pot with lid and cook on low setting, 8-10 hours or until beef is fork tender.
When beef is ready to serve, strain stew over 3 quart sauce pan; return beef and vegetables to slow cooker pot. Skim and discard fat from liquid in saucepan. Heat liquid in saucepan to boiling over high heat. Meanwhile in cup with fork, mix flour with 1/4 cup water until smooth. Gradually add to saucepan. Return to crockpot after thickened and mix with meat and vegetables.