Autumn Beef Stew

1/2 teaspoon dried thyme
12 small red potatoes, halved
1 cup water
1/3 cup butter or stick margarine
1 large onion, cut into wedges
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon celery seed
1 tablespoon all-purpose flour
2 pounds lean beef stew meat, cut into 1-inch cubes
1 teaspoon dried parsley flakes
1 pound carrots, cut into 1-inch pieces

Instructions

1. Place potatoes, carrots and onion in a 4-qt. Bean Pot. In a large skillet, brown beef in butter. Transfer beef to Bean pot with a slotted spoon.

2. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on 275 for 3 hours or until meat and vegetables are tender