Beef Stew
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1-1/2 lbs    Cubed Beef Stew        
2 Tbsps      Olive Oil                     
3 cups         Beef Broth                
1/4 tsp        Thyme                       
1/4 tsp        Rosemary                   
1 tsp            Onion Powder                
2 tsps          Salt
1-1/2 tsps   Black Pepper
1 Tbsp         Minced Garlic
¼ cup          All-purpose Flour
1 Tbsp        Worcestershire Sauce
 4                 Red Potatoes
 4                 Carrots
 4                 Stalks of Celery
 1                 Onion         

​In a freezer bag season the meat with salt and pepper.  Next coat the meat with 2 tablespoons of flour.  Heat the oil to medium heat and brown the beef for 5 minutes.  Remove the meat from the pan and transfer to the slow cooker.  Add 1 cup of beef broth to the pan to deglaze.  Now add the onions and saute for 3 minutes.  Remove the onions from the pan and add it to the slow cooker.  Add the remaining beef broth, celery, carrots and potatoes to the slow cooker and mix well.   Now add the garlic, rosemary, thyme and Worcestershire sauce cover and cook for 3 hours.  After 3 hours add the remaining flour for thickness cover and cook for a final hour. ​