Jammin' Beef Stew

Ingredients

• 0.3 cup flour 
• 2  bay leaves 
• 2 pounds stew meat cut into 1-inch pieces
• 14.5 ounce beef broth canned
• 14.5 ounce canned tomatoes diced canned
• 3  carrots cleaned sliced
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon pepper black
• 6  baby potatoes quartered
• 1.5 teaspoons salt 
• 0.5 cup reduced sugar concord grape jam 
• 1 tablespoon worcestershire sauce 
• 1 cup onion yellow chopped

Equipment

• pot
• stove
• dutch oven
• slow cooker

Directions

1. STOVE TOP METHOD: Spray a 4-1/2 quart Dutch oven with no-stick spray.
2. Place meat in pot.
3. Combine flour, salt and pepper. Toss with meat to coat evenly.
4. Add onions, carrots, bay leaves, Worcestershire sauce, tomatoes, grape jam, broth or water.
5. Mix to combine ingredients.
6. Bring to a boil, then reduce to a simmer. Cover and simmer 1 hour, stirring occasionally.
7. Add potatoes, simmering 30 minutes more or until meat and potatoes are fork-tender.
8. Remove bay leaves.
9. Add chopped parsley, stirring to combine gravy. Season to taste with salt and pepper.
10. SLOW COOKER METHOD: Spray slow cooker with no-stick spray.
11. Place meat in cooker.
12. Combine flour, salt and pepper. Toss with meat to coat evenly.
13. Add onions, carrots, bay leaves, Worcestershire sauce, tomatoes, grape jam, broth or water and potatoes.
14. Mix to combine ingredients.
15. Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender.
16. Remove bay leaves.
17. Add chopped parsley, stirring to combine gravy. Season to taste with salt and pepper.