Cut 2lbs of beef into appx 1-inch cubes & place in a crock pot. This is a 6-qt pot. I just use the beef already packaged for stew that you find at your grocery store.
Mix 1/2 c all purpose flour, 1 tsp fresh cracked pepper, and one tsp sea salt in a bowl.
Pour over the beef in the pot & stir gently to coat.
Chop one onion. I use Vidalia, but yellow onions work too! TIP: soaking your onion prior to chopping in water with appx 1 tbsp salt for 10 mins or so greatly reduces onion tears!
Prep time! Chop: 2 celery stalks, 4 carrots (skins on, extra vitamins!), & 1 onion. Mince: 3 cloves garlic, 2 tbsp fresh tarragon. Measure: 1 1/2 bay leaves, 1 tbsp each red pepper flakes & paprika.
Cut about 6 potatoes - whatever you have on hand. I had russets this time, but red potatoes are delicious also. Yukons taste great, but are more starchy - add 1/4 c liquid for these.
Measure 3c beef stock. I use McCormick Beef Base & water (directions on container) when I don't have stock. Add 2 tbsp Worcestershire.
Add all ingredients to crock pot, stirring gently to mix.
Place lid on crock pot & cook for 8-9 hours on low, 4-5 hours on high.
Sprinkle lightly with shredded Parmesan & a dash of parsley. Fresh flat leaf tastes best, but when out, dried works as well. Heat a baguette in a 400* oven for 10 minutes, slice, and serve. Delicious!
- 2.0lb Beef for stew
- 3.0c Beef Stock
- 2.0Tbsp Worcestershire sauce
- 6.0 Potatoes, cut into 1 inch cubes
- 4.0 Celery Stalks, chopped
- 3.0 Carrots, chopped
- 1.0 Onion, chopped
- 0.0c All purpose flour
- 1.0Tbsp Sea salt
- 1.0Tbsp Fresh cracked pepper
- 1.0Tbsp Minced fresh tarragon
- 1.0Tbsp Paprika
- 1.0Tbsp Red pepper flakes
- 1.0 Bay leaf
- (Optional) Parmesan cheese
- (Optional) Fresh or dried parsley