Instructions

1. Melt butter in a frying pan until it starts to sizzle. Add the onions, carrots, and celery to the pan. Sweat the vegetables for about 3 minutes. Onions and celery should be starting to turn translucent, but should not be cooked through. Remove vegetables from heat and dump them into a 2 quart slow cooker.
2. Using the same pan, brown the stew meat over medium high heat. Once browned, stir the flour into the meat. Add 3 cups of the beef broth a little at a time until all the flour is absorbed and the gravy is smooth. Simmer for about 5 minutes. Remove from the heat and pour into the slow cooker.
3. Stir the potatoes and remaining 2 cups of beef broth into the slow cooker. Cook on high for 4 to 5 hours. At first the gravy with seem like it is too thin, but don’t worry, the gravy will thicken more as it cools.