OK, I wasn't happy with it last time. Which is why I didn't post a recipe. I'm remaking it this weekend and tweaking it as shown below. The flavor profiles were good but came out too thin before so I'm increasing the veg ammounts and decreasing the broth as shown below. Other than prebrowning the meat, which I believe is important for flavor, it's a basic "dump it in" and go crockpot recipe.
1 1/2 to 2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour for dredging beef
1/4 cup cornstarch or flour for thickening
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1/2 medium onion, chopped
1 1/2 medium onion, quartered
1 1/2 cups beef broth
3 potatoes, cubed into roughly 1" pieces.
1/2 bag of baby carrots,(about 2 cups)
1 stalk celery, chopped
1. Add 1/2 of the carrots, celery and potatoes to slow cooker.
2. Dredge the beef pieces in flour.
3. Heat a skillet over medium-high heat and add cooking spray or some oil. Sear beef until lightly brown. Do this in two batches, don't crowd the pan. Add browned beef to slow cooker.
4. Add the remaining vegetables to the slow cooker.
5. Cook the tomato paste in the skillet, just stir to cook a bit. Add broth to the pan – loosen up the browned bits on the bottom of the pan, (deglaze).
6. Add deglazed broth to slow cooker with bay leaf, herbs and seasoned salt. Cook on low 6 to 8 hours, until beef and vegetables are tender.
8. Combine cornstarch and water, and stir into stew. If stew thickens immediately, season to taste and serve anytime. Otherwise, turn heat to high and cook stew an additional 30 minutes.
Dad always said that you can always tell an idiot,... but you can't tell him much.