|3/8 cup||All-Purpose Flour|
|½ tsp||Coarse Ground Pepper|
|2 cups||Protein (Beef, Lamb or Chicken, cut into cubes|
|1 Tbsp||Vegetable Oil|
|1 cup||Onion, chopped|
|1 tsp||Garlic, finely chopped|
|½ pkgTM||From the FarmTM Wedges|
|1 cup||Carrots, thick cut|
|2 cups||Beef broth|
|1 Tbsp||Tomato Paste|
|1 tsp||Thyme, chopped|
|1½ tsp||Parsley, chopped|
|3/8 cup||Zucchini, optional|
|3/8 cup||Turnip/Squash, optional|
In a plastic re-sealable bag combine flour, desired salt and pepper. Add meat. Shake to coat meat with flour.
Heat oil in a large non-stick skillet or frying pan over medium-high heat. Add stew meat, onion and garlic. Cook, stirring occasionally, until meat is browned. Drain grease.
Transfer to slow cooker and add all remaining ingredients except parsley. Bring to a boil. Reduce heat to low; cover. Continue cooking, stirring occasionally, until meat and vegetables are tender (60 to 70 minutes).
Stir in parsley before serving.