Browned Beef Stew

It is starting to feel like stew weather. I don't know about you but I start to think of heartier meals as the temperatures start to drop. I have been making browned beef stew for about 40 years. I found the recipe in a magazine and my family loved it so much it became a staple. 

Begin with a pound and a half of lean stewing beef and 1/4 cup flour. Add a little salt and pepper to the flour.

Toss the beef in the flour.  Brown the beef in olive oil.

While the beef is browning chop four organic carrots and half a large onion. Add them to the Crockpot along with 6 bouillon cubes, 3 bay leaves, one tub of Knorr Homestyle Beef Stock and some Gravy Master for color.

When the beef is browned add to the Crockpot and cover with water. I never measure. I then add Worcestershire Sauce to taste. ( a couple tablespoons)

Cook on high for 6 hours. Add a package of frozen peas and pearl onions and Wondra to thicken the broth, it should look like gravy. 

This stew is served over mashed potatoes and it is so good, very much comfort food. These days I use Simply Mashed Potatoes but homemade is certainly fine.

This is a generous portion of stew, plenty will be left over for an additional meal or two.