1-1/2 lbs. beef stew meat, trimmed of visible fat
1-1/2 Tbsp. canola oil (optional)
2 Tbsp. Worcestershire sauce
2 tsp. seasoned salt
1-1/2 Tbsp. flour
2 tsp. onion powder
2 tsp. garlic powder
1-1/2 cups water
1/2 small onion, quartered and sliced
1-2 celery stalks, cut into sticks
8 oz. baby carrots
4-5 small potatoes, peeled and quartered
2-3 bay leaves
1-1/2 tsp. ground black pepper
1-1/2 tsp. salt
Non-stick cooking spray
In a medium pan or large Dutch oven heat (optional) canola oil or non-stick cooking spray over medium-high heat. Begin browning meat, while stirring, on all sides. Add Worcestershire sauce, seasoned salt, onion powder, garlic powder and half each of salt and pepper. Continue browning, while stirring for at least 15 minutes.
When meat is browned on all sides, stir in flour, until fully coated. Spray non-stick cooking spray inside slow-cooker crock. Add half of the cut vegetables and add coated meat to the crock and set heat to high.
Add 1-1/2 cups of water into the Dutch oven and set heat to low. Stir all remainder of meat, flour and drippings into the broth and add the remainder of salt and pepper, and stir for about 5 minutes.
Pour broth in to the crock and stir. Add the rest of the vegetables and stir mixing all ingredients together.
Cover and cook on high heat for at least 3 hours or until the vegetables are “fork tender”. Set heat to low and stir every 1/2 hour, until ready to serve.
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