What You Need
• 2 pounds beef cubes for stew
• 1/2 cup flour
• 2 tablespoons oil
• 2 bay leaves
• 1 tablespoon Worchestershire sauce
• 2 cloves garlic, minced
• 3 medium onions, chopped coarsely
• 1 can beef stock
• 1/4 teaspoon fresh cracked black pepper
• 8 whole peppercorns
• 1/2 teaspoon dry rosemary leaves
• 1/2 teaspoon dry basil
• 6 carrots, peeled and chopped
• 4 potatoes, peeled and cubed
• 4 cups water
What To Do
1. Place beef cubes, flour and cracked black pepper into sealable bag; seal and shake to cover meat. Reserve leftover flour.
2. Heat oil in large skillet and brown beef on all sides.
3. Add browned beef, spices and vegetables to crockpot. Cover ingredients with water.
4. Cover crockpot; cook on low 8-10 hours or high 4-6 hours. Remove bay leaves and peppercorns.
5. Dissolve leftover flour in a small amount of water, then add to stew in crockpot as a thickener. Re-cover and cook another 15 minutes on high, or until thickened.
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