Easy Slow Cooker Beef Stew

serves 6-8 (fits a 4-qt crock pot)

2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-3 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)
4 carrots, sliced
1 stalk celery, chopped

Place cubed beef in crock pot (no need to brown it first). Combine the flour, salt, pepper, and paprika; pour over beef and stir to coat. Add garlic and bay leaf. Now add the carrots, celery, and potatoes. Lastly, combine the Worcestershire, onions, beef broth; pour over the veggies. Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done). Cover and cook on low for 10-12 hours, or on high for 4-6 hours. Add salt and pepper to taste.
Serve over rice or buttered noodles.

Nut balls

FILLING:
1 can Sweetened condensed milk
1 C butter
2 lbs powdered sugar
1/2 tsp almond extract

OUTER LAYER:
4-5 C chopped pecans
4-5 chocolate candy bars

Instructions:
Mix all the filling ingredients together the night before.  Roll them into about 1 inch size balls or smaller and place in freezer overnight in a Ziploc bag.  The next day chop pecans into small pieces and put them in a bowel for dipping.  Slowly melt your chocolate bars either in the oven or stove top.  Stir chocolate often. After chocolate is melted get the filling out of the freezer and drop one at a time in the chocolate covering the entire ball with melted chocolate then put it into the bowel of nuts and cover it with nuts.  Set on cookie sheet and repeat until all the balls are covered in chocolate and nuts.  Store them in the fridge and enjoy.