Crockpot Swiss Steak

This is the third installment of classic recipes that we are re-making. Swiss Steak is a classic recipe that was made as a one-pot meal...this recipe uses one of my favorite kitchen tools....your crock pot! We are all busy and this can be prepped the night before and turned on before you go to work!

1-1/2 lbs stew meat, trimmed and cut into bite-size pieces
1 c. flour
1/2 tsp garlic powder

1/2 tsp onion powder
2 Tbsp salt
1 tsp pepper
2 Tbsp parsley (fresh is preferred)
1 medium onion, diced
2-3 cloves garlic, minced
2 medium carrots, diced
3 stalks celery, diced
1/2 c. vegetable oil
2 cans stewed tomatoes
3 cans tomato sauce
1 can mushrooms (if you want to use fresh, sauté with the other veggies)
1/4 c. Worcestershire sauce

Combine the flour, onion powder,  garlic powder, salt, pepper, and parsley. Coat your beef with the flour mixture and brown in vegetable oil over medium high heat (you don't need to cook all the way through). Place browned meat into crock pot. In the same pan, sauté celery, carrots, onion, and garlic until onion is translucent--add a little oil if needed. Add to the crockpot. Add all canned ingredients and cook on low 4-8 hours. Serve over stiff mashed potatoes.

HINT: if too thick and you still need a little liquid after cooking 3-4 hours, add a little tomato jiuce.