Slow Cooked Beef Stew

Put the kettle on so that you have boiled water ready. Combine carrots, mushrooms, and rutabaga in a slow cooker.

Combine beef and vegetable oil in a large bowl. Turn beef in the oil until well coated using a wooden spoon or your hands.

Mix together flour, parsley, thyme, beef bouillon cubes, and pepper in a second large bowl. Add beef, reserving oil for later use, and coat with the seasoned flour.

Heat reserved oil to a large skillet or wok and heat over medium-low heat. Add beef, shaking off excess flour and reserving for later. Add yeast extract spread, tomato paste, Worcestershire sauce, and more oil if meet sticks to the pan. Cook until beef is no longer pink in the center, 5 to 10 minutes.

Sprinkle reserved flour over vegetables in the slow cooker. Pour boiling water onto vegetables a little at a time and stir to mix in the flour. Add beef with cooking juices.

Cook on Low until meat is tender and flavors are well combined, 8 to 10 hours.