Serves: 6 to 8
Ingredients:
1/4 cup flour
2 lbs. stew meat
3 tablespoons unsalted butter
4 cups water
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 bay leaves
3 1/2 tablespoons cornstarch
3 1/2 tablespoon water
10 red potatoes
12 oz. bag baby carrots
1/8 cup parsley flakes
Directions:
Shake meat and flour together in a zipper baggie until meat is coated. Melt butter in a large skillet over medium heat. Brown meat on both sides. In a slow cooker, combine 4 cups water, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and bay leaves. Add browned meat and stir. Cover slow cooker and cook on high for 4 hours. During the last hour of cook time, thoroughly mix cornstarch with 3 1/2 tablespoons water to make a slurry. Carefully pour the slurry into the slow cooker and stir. Cook potatoes and carrots in pots of boiling water for 20 minutes or until soft. Drain. Cut potatoes into bite-sized pieces. Add potatoes, carrots, and parsley to the meat mixture in the slow cooker and stir. Have with a glass of water.
Former Browniemaker 