Autumn Vegetable Beef Stew

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This is not the true dump and run…it requires two steps…
Autumn Vegetable Beef Stew
1 to 1 1/2 pounds lean stewing beef, cut in 1-inch cubes
1 slice bacon, diced
1 cup chopped onions
2 cups beef broth
1 cup apple cider
1 1/2 pounds potatoes, diced
2 medium carrots, peeled, thinly sliced
2 ribs celery, thinly sliced
1 1/2 cups diced rutabaga
1 bay leaf
1/2 tsp dried rosemary, crumbled
1/8 tsp black pepper
2 tbs flour
2 tbs cold water
1 tbs fresh chopped parsley or 1 tsp dried parsley flakes
Cook bacon, beef, and onions a large skillet over medium heat until the beef is browned and bacon is cooked.

Put the beef and onions in the slow cooker with the bacon, beef broth, apple cider, potatoes, carrots, celery, rutabaga, bay leaf, rosemary, and pepper. Cover and cook for 7 to 9 hours. Combine flour with cold water to form a smooth mixture.

Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer. Serves 4 to 6.

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