Serves: 4
Ingredients
1 package of cubed stew meat
1 onion sliced
1 10 oz package of mushrooms sliced (or 8 oz pre-sliced mushrooms)
2 potatoes, peeled and cubed (your choice of variety)
3 ribs of celery sliced
2 turnips peeled and cubed
2 carrots peeled and sliced
1 14 oz can beef broth
3 TBSP flour
½ tsp each of: Salt, pepper, onion powder, garlic powder
1 tsp dried thyme
2 Bay leaves
Olive Oil
Cornstarch (to thicken at the end)
Directions:
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Braise the stew meat
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Put flour on a plate or in a bowl, mix with salt, pepper, onion powder, and garlic powder.
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Heat a frying pan with 2 TBSP Olive Oil
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Dredge the stew meat in the flour and place in frying pan
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Only cook 1-2 minutes per side of meat to get a crisp crust
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Put aside
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Layer the onions, mushrooms, potatoes, celery, turnips and carrots in the crock-pot
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Place the braised stew meat on top of the vegetables
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Pour the can of beef broth into the crockpot
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Add the bay leaves and thyme, as well as any additional salt and pepper you may like
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Put crockpot on low.
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Cook 6-8 hours
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When meat is tender and cooked through, check the broth for thickness. If needed, add 1 TBSP cornstarch mixed with 3 TBSP water. Stir well. The broth will begin to thicken as it sits.
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Serve with a crusty bread and side salad.