1TO 2 lb. Stew beef or
Leftover beef roast (sirloin tip)
4 med. Potatoes diced
2-3 Carrots sliced
1 large onion sliced
2 tbsp. plain flour
¼ cup. Vegetable oil
2 TO 3cups beef broth
1 tsp. salt
¼ tsp. Black pepper
pinch (1/8 tsp.) mace
1 tbsp. Paprika
1 tsp. sugar

COOK BEEF, CARROTS AND POTATOES IN SLOW COOKER UNTIL DONE, REMOVE FROM POT AND RESERVE STOCK.

MAKE A ROUX:
IN A HEAVY SKILLET, HEAT OIL AND WHISK IN FLOUR, CONTINUE STIRING OVER MEDIUM HEAT UNTIL MIXTURE TURNS A COPPER COLOR.

ADD BROTH SLOWLY WHILE STIRING:

ADD SEASONING :

ADD BEEF AND VEGETABLES, AND SIMMER 30 MINUETS.