Beef Stew

Beef stew seems to be an American favorite.  It amazes me how many variations of this favorite exist.  I've tried a few, and didn't really like any of them.  So I tweaked a them and came up with my own.

1 quart beef broth or stock (preferably organic)
1 1/2 tsp. salt
6 Tblsp. all-purpose flour
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce (optional)
3 cloves garlic, crushed
1 to 1 1/2 pounds beef, fat removed, cut into bite-sized pieces
4 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
3/4 cup frozen corn
3/4 cup frozen peas
3/4 cup frozen green beans
6-8 small potatoes, peeled and chopped

1.  Lightly brown the beef in a skillet.

2.  Pour broth into crockpot.  Whisk in salt, pepper, Worcestershire sauce, and flour.

3.  Add beef and remaining ingredients.  Stir gently to combine.

4.  Cover and cook on low for 6-8 hours.

Although the prep time is about 30 minutes, it makes it so worth the effort when dinner time arrives.  All you have to do is remove the lid and dip up.  And your house smells wonderful all day!

The great thing about recipes like this is the ease of choosing alternative ingredients.  Perhaps there are other vegetables you prefer.  No problem.  What vegetables do you like in your beef stew?