FAVORITE BEEF STEW
With the weather cooling down this recipe worked it's way into my kitchen today. The recipe probably came from a little inspiration from dad, an old recipe book and flavors that I think of in the early Fall.
Provided by Dawn Whitted
Categories Beef
Time 4h30m
Number Of Ingredients 18
Steps:
- 1. Preheat large crockpot on low heat. Preheat large skillet on medium/high heat on stovetop with oil.
- 2. Cut beef into 1 1/4 inch cubes, In large mixing bowl combine beef cubes, worcestershire sauce, italian seasoning, garlic powder and red pepper flake. Let soak for a few minutes then dredge the beef tips in flour to coat liberally.
- 3. Brown beef in heated skillet for approximately 5-7 minutes stirring so that all sides are browned. Remove the beef from the skillet and set aside.
- 4. While pan is still hot deglaze with 1C water. Scrape drippings from the bottom of the skillet and add the drippings to the preheated crockpot.
- 5. Peel and dice the carrots, peel and half the onion and slice, chop celery, dice the potatoes (peeling is optional). If potatoes are russets I prefer to peel them.
- 6. Add the vegetables to the crockpot. Add the beef, stewed tomatoes, the second cup of water, dry onion soup mix, and bay leaf, cover and cook on low for 4-6 hours. *I replace 1C of the water in this recipe with beer and it really amps it up!
- 7. The flour dusted on the beef in step 2 usually thickens this stew enough but If you need to thicken a bit - 30 minutes prior to serving combine corn starch and 1/2C cold water add to the bubbling stew broth. Should be like a gravy sauce when served.
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