RANCH CROCKPOT BEEF STEW RECIPE

I really, REALLY wanted to make the classic one and still fully intend to.   I’d promised a friend.  BUT when I was inventorying my supplies, I found I was out of Worcestershire sauce.  Class beef stew calls for it.  It gives it a flavor that’s really hard to duplicate with anything else.  But sadly, my truck is on the blink right now…so no store trip for me.

Ingredients

• 2 pounds beef stew meat
• 1/3 cup flour
• 1-2 tablespoons oil
• 4 medium potatoes washed and cubed (I usually peel mine too but it isn't necessary)
• 3 cups carrots baby carrots or diced carrots, either way
• 1 cup celery diced (optional)
• 2 teaspoons garlic minced
• 1 can diced tomatoes
• 3 cups beef broth
• 2 tablespoons ranch seasoning

Instructions

1. Toss the meat and flour in a ziplock bag, zip it up and shake well to coat.
2. Heat your oil in a skillet over medium-high heat. Add the coated meat and garlic. Brown on all sides.
3. While that's cooking, prep your veggies (Peeling is optional but if you're using whole carrots, I would recommend it). Toss them in the slow cooker as you chop them up.
4. ................

for full instruction please see : www.slowcookerkitchen.com

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