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

1. 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.
2. Sautee the onions until translucent and scrape up any remaining bits of flour. Add onions to crock pot.
3. 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!).
4. One hour before serving, add the carrots and potatoes and cook until tender.

ENJOY!