Beef Stew

By RuthLouise

Cook's note:
*The meat seasoning blend I used for this stew is called "Chef Paul Prudhomme's Meat Magic." It's readily available on the spice aisle of most grocery stores.

Ingredients

• seasoned flour to coat the meat cubes:
• 2-2 1/2 lb cubed chuck roast or stew beef
• 1/2-1 lb peeled baby carrots
• 10-12 small red potatoes, halved
• 1 medium onion sliced
• 1 stalk of celery thinly sliced
• 8 oz sliced baby portabella mushrooms
• 1 1/2 cup beef stock
• 1/4 cup Worcestershire sauce
• 1/3 cup all purpose flour
• 1/2 tsp meat seasoning blend [*see cook's note]
• 1/2 tsp garlic salt
• 1/2 tsp paprika
• black pepper to taste
• add'l seasonings:
• 2 tsp minced garlic
• 1 tsp meat seasoning blend [*see cook's note]
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/4 tsp cayenne [optional]
• salt and black pepper to taste
• olive oil

Preparation

Step 1

Mix together the seasoned flour ingredients. Place cut up meat in bag along with the flour and shake to coat all sides of meat.

In a stove top pan, in a few drizzles of olive oil, brown the meat on all sides. Arrange the meat onto the bottom of the slow cooker. To the pan add the Worcestershire sauce to deglaze the pan scraping any brown bits off the bottom.

Add the mushrooms, sliced celery, minced garlic, 1 teaspoon of meat seasoning, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder. Cayenne will give the stew a little heat, but, it's delicious with or without it, so, the choice is yours. Add salt and black pepper to your taste.

Scrape any browned bits off the bottom of the pan, then add 1 1/2 cups of beef stock. Bring to a simmer then remove from the heat.

Arrange the onion slices and carrots over the meat cubes. Sprinkle the veggies with additional salt, black pepper and meat seasoning.

Pour the broth and mushroom over the top and cover tightly.

Cook on high for 1 hour then add the red potatoes halves. Continue to cook on high for an additional 4-5 hours or on low for 8-10. Stir well before serving. Serve hot with rice or egg noodles. Yield: 8-10 servings