Vegetable Beef Stew!

3-5 russet potatoes, cut into 1 inch pieces
3-5 carrots, cut into 1 inch pieces
1-2 onions, cut into 1 inch pieces
1/2 lb. beef stew meat
2 cloves of garlic, minced
15 oz. can diced tomatoes
30 oz. water + 2 T. flour, whisked
2 T. red wine vinegar
1 t. salt
1 t. black pepper
4 sprigs of rosemary
4 sprigs of thyme
parsley

Layer potatoes, carrots, onions, beef, garlic and tomatoes in a slow cooker.  Mix with water and flour mixture and red wine vinegar.  Season with salt, pepper, rosemary, and thyme. Cover and cook on low for 6 hours or until meat is cooked and vegetables are soft.  Remove rosemary and thyme sprigs and garnish with fresh parsley.