Ingredients:
- 1 lb lean beef stew meat
- 2 med carrots sliced
- 2 small potatoes, diced
- 1 small onion, cut in wedges
- 3 tb flour
- 2 TB vegetable oil
- 1 clove garlic mashed (or 1/2 ts garlic powder)
- 1 small whole bay leaf (optional)
- pinch each of rosemary and oregano
- salt & pepper to taste
Preparation:
Coat stew meat with flour. Brown in vegetable oil until quite dark but not burnt (the color on the outside will give color to the stew broth). Drain well. Add to slow cooker/Crock Pot with vegetables, spices and enough water to cover. Cover. cook on low 6-8 hrs. Can add whatever vegetables you like. I've been known to get the minestrone blend from Schwanns and put in there... or use frozen mixed vegetables instead of the carrots and potatoes. During the last 30 min of cooking.. fish out the whole bay leaf and turn up on high. When boiling, stir in a mixture of 2 TB flour and about 1/2 C water. Cook until slightly thickened.Shared by Tonya
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