Ingredients
SERVES 4-6
- 1 c flour
- salt
- freshly ground black pepper
- 2 lbs chuck steak or roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 crumbled bay leaf
- 1 tsp oregano
- 2 garlic cloves, pressed or chopped
- 1 tbsp Worcestershire sauce
- 3 c beef broth
- 2 large or 4 small carrots, chopped
- 4 boiling potatoes, cut into large chunks
Directions
- Salt and pepper the meat so well covered. Dredge the meat in flour. Heat the olive oil in a large skillet over medium-high heat. Add the meat and brown on all sides (be careful to not cook the meat through). Place in the crock pot.
- Sautee the onions until translucent and scrape up any remaining bits of flour. Add onions to crock pot.
- Add remaining ingredients, except the carrots and potatoes. Cover and cook on low for at least two hours but up to 8 hours (the longer the better!).
- One hour before serving, add the carrots and potatoes and cook until tender.
ENJOY!
