Tasty Tuesday: Hearty Crock-Pot Beef Stew

Ohio is thawing out from everything the Polar Vortex dumped on us, but it's still winter. Which means that this Hearty Crock-Pot Beef Stew is still acceptable for dinner any night of the week. 

*Remember to use desired amounts.*

•beef stew meat 

•flour

•garlic salt

•seasoned salt

•black pepper

•olive oil

•beef gravy mix

•water

•dried minced onion

•parsley

•garlic powder

•beef bouillon

•vegetable bouillon

•red potatoes, scrubbed & diced

•carrots, peeled & sliced

•celery, chopped

•onion, chopped

•salt & pepper

•cornstarch

•splash of milk

- In a medium sized bowl, toss beef stew meat with flour until thoroughly coated. Season with garlic salt, seasoned salt & black pepper. Allow to sit for 10 min. 

- In a nonstick skillet over medium-high heat, thoroughly brown beef stew meat in olive oil. 

- In crock-pot, whisk together brown gravy mix, dried minced onion, parsley, garlic powder & water. Add beef & vegetable bouillon along with browned meat.

- Cook on HIGH heat 3-4 hrs. 

- After 3-4 hrs, add red potatoes, carrots, celery & onion. Season with additional salt & pepper. 

- Cook on HIGH heat another 3-4 hrs. 

- Just before serving, mix a couple spoonfuls of cornstarch with a splash of milk. Carefully stir into beef stew. Turn heat OFF & allow to sit 2-5 min., stirring occasionally, until desired consistency is reached. 

Enjoy!