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In a large skillet, add some canola or vegetable oil and heat on medium.
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Place the flour in a large zipper plastic bag, enough to coat all the meat.
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Place the meat in the bag after trimming excess fat, and shake or roll to coat the meat on all sides.
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Add the meat to the skillet and brown on all sides.
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When the meat is browned, add about a cup of the beef broth to the skillet and the juices will thicken.
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Pour all the meat into a large slo-cooker, add the carrots, potatoes, celery, onion, and the remaining beef broth, and stir. You can add a bit more water or broth if you prefer, mixed with a little flour.
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Lay the string beans on the top, season as you wish with salt, pepper, and dried or fresh parsley and cover the slo-cooker.
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Set on HIGH for 5-6 hours, or LOW for 8-10 hrs.
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Serve with crusty bread if desired.