Slow Cooker Beef Stew

This looks so gooooooooood and is IC friendly. From icdietproject.com.

Slow Cooker Beef Stew

Ingredients:

2 lbs. beef chuck
1 tsp. paprika (if tolerated)
1 1/2 tsp. salt
1/2 tsp. pepper (if tolerated)
1/3 cup all-purpose baking flour
3 Tbsp. olive oil or shortening
1 medium white onion (if tolerated), sliced thinly
1 clove garlic, chopped
1/2 pound small mushrooms whole or cut in halves
1 pound small white potatoes, cut into quarters
1/2 package baby cut organic carrots
2-3 cups organic beef broth (without problem ingredients), low salt (no msg please)
fresh thyme springs


Directions:

1. Cut beef into bite size pieces. Toss with paprika, salt and pepper and flour, then shake off excess flour.

2. Heat oil to medium high in your slow cooker and brown meat. Cook until browned on all sides.

3. Add in sliced onions, chopped garlic, carrots, mushrooms and potatoes and continue to sauté for five minutes.

4. Add two to three cups of beef broth and fresh thyme. Simmer on low in slow cooker for 6-8 hours or until meat and veggies are tender.

If you would prefer a gravy like sauce, remove 1/2 cup of sauce from the slow cooker. Stir (or whisk) in 1/4 cup flour into the 1/2 cup sauce until no clumps remain. Stir back into the slow cooker and cook for an additional five or ten minutes until the sauce thickens.