Hearty Beef Stew
Ingredients:
- Hearty Beef Stew
- 1 1/2 pounds extra lean beef stew meat (I actually bought it already cut up, but it should be cut into 1 inch pieces)
- 4 tablespoons flour
- 2-3 cups cubed potatoes (I used 3 Yukon gold potatoes)
- 4 medium carrots, sliced
- 2 medium white onions, cut into wedges (they will really soften up in the stew throughout the day so they can be big pieces)
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme leaves
- 1 teaspoon onion powder
- 1 bay leaf
- 3 cups beef broth
- 1/4 cup water
Instructions:
- Season the beef really well with salt and pepper. Put it all into a ziploc with 2 tablespoons of flour and shake it up. The original recipe said to brown the beef in a pan, but I didn't have time for that in the morning so I skipped it. It ends up being really tender and shredded at the end of the day so I didn't think it made a difference. It's up to you!
- Put the potatoes, carrots, onions, and garlic in a crock pot and top with the beef. Add the Worcestershire, thyme, onion powder, bay leaf, and beef broth. Give everything a good stir.
- Cover and cook on low for 10-12 hours or on high for 4-5 hours.
- Mix the remaining two tablespoons of flour with 1/4 cup water. Add to the crock pot and stir well. Cook on high for 15 minutes or until slightly thickened. I also added some extra salt and pepper before serving.