1/2 cup all-purpose flour
1 teaspoon paprika
Salt and freshly ground pepper
2 pounds well-trimmed beef chuck, cut into 1-1/4-inch chunks
About 1/4 cup olive oil
1 large onion, chopped, plus 4 small onions each cut into 6 wedges
4 garlic cloves, minced
3/4 teaspoon dried thyme, crumbled
3 bay leaves
1 (14 1/2-ounce) can beef broth
1 (14 1/2-ounce) can stewed tomatoes
1 1/2 cups water
1 pound new potatoes, cut into 1-inch chunks
1/2 medium butternut squash, peeled, seeded and cut into 1-inch chunks (about 2 cups)
2 large carrots, cut into 1/2-inch slices

In a large bowl, mix the flour, paprika, 1/2 teaspoon salt and 3/4 teaspoon pepper. Add beef and toss until coated. Heat 2 tablespoons of the oil over medium high heat. Cook the beef, in small batches, for 3 to 4 minutes, until lightly browned on all sides, adding additional oil as needed. Set aside the remaining seasoned flour. Reduce the heat to medium and add the chopped onion, garlic, thyme and bay leaves. Pour in 1/4 cup of the broth and cook, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan. Cook, stirring, for 3 to 4 minutes, until the onion is tender, adding additional broth if the pot becomes dry. Stir in the reserved seasoned flour and cook, stirring constantly, for 1 minute.

Place tomatoes, water, potatoes, squash and carrots into your slow cooker. Transfer beef mixture to your slow cooker. Cover and cook for 6 to 8 hours.

Adapted from Mary Engelbreit's Queen of the Kitchen Cookbook