Crock Pot Beef Stew
Richard's Famous Crock Pot Beef Stew
A big crock pot of beef stew with warm crusty bread is delicious and satisfying on a chilly night. Plus it smells so good cooking on the kitchen counter all day! Dinner is ready when you are at the end of the day!
1/2 tsp. Richard’s Famous Garlic Salt
1 C. all purpose flour
about 2 lbs. stew beef
1 T. olive oil
3 C. organic, low sodium beef broth with no MSG
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. gravy coloring
1/4 tsp. allspice
1/4 C. flour whisked into 1 C. beef broth until smooth (to be added after cooking stew)
Mix ½ tsp. Richard's Famous Garlic Salt® with about 1 C. all purpose flour. Dredge bite-size chunks of stew beef, trimmed of visible fat, in the flour, lightly coating. Cook the beef in 1 T. olive oil in a heavy-bottomed pan over medium heat, stirring, until the meat is nicely browned on all sides. Set aside.
Wash, peel and cut 6 carrots into bite size pieces. Or use baby carrots to save time. Place in crock pot.
Next, add browned meat and drippings to crockpot.
Wash peel and cut 4 potatoes into bite size pieces. Use red potatoes to save peeling time. Add to crockpot.
Peel and cut 2 onions into bite-size pieces. Add to crockpot.
Into 3 C. of beef broth add: 1 tsp. Richard's Famous Garlic Salt®, 1 tsp. brown sugar, 1 tsp. Worcestershire sauce, 1 tsp. lemon juice, 1 tsp. gravy coloring, ¼ tsp. of allspice. (We use boxed beef broth, no sodium, with no MSG added. You can also use a homemade beef stock. Cold water can also be used instead of broth, but the stew may need additional salt to taste).
Pour this mixture over the vegetables and beef. Put lid on crock pot. Cook at the Low setting for 6-8 hours. For a thicker stew, if desired: Remove 1 C. of the hot broth. In a bowl, whisk ¼ C. flour into 1 C. hot beef broth until smooth and add to stew. Stir. Turn to high for 10 minutes to thicken stew. Taste and adjust seasoning. Serve!