A hearty, thick stew chock-full of in-season summer vegetables and tender chunks of beef
Wash and dice all your vegetables into 1 inch chunks.
Line your slow cooker with a liner bag or spray lightly with cooking spray (optional; helps with cleanup).
Add meat and vegetables to the crockpot. Stir to mix and combine.
In a small bowl, measure salt, pepper, garlic powder, paprika, bay leaves, thyme and allspice. Mix thoroughly.
Drizzle Worcestershire over the top of the meat and veggies. Sprinkle seasoning over top and stir to combine. Pour 2 cups of broth on top.
Cover with lid and cook 6-8 hours on low (or 4 hours on high).
After 6 hours or so, whisk together remaining 1/2 c. broth and 1/4 cup flour until smooth. Add to slow cooker and stir gently.
Cook at least 30 more minutes or until the stew has thickened to your liking.