Crock Pot Beef Stew

Beef, round steak, 16 oz
Carrots, raw, 1.5 cup, chopped
Onions, raw, 1 cup, chopped
Celery, raw, 2 cups, chopped
*Potato, raw, 2 large (3" to 4-1/4" dia.)
Lea & Perrins, Worcestershire Sauce, 2 tbsp
Soup, bouillon cubes and granules, low sodium, dry, 1 tbsp
Natures Seasons Seasoning mix, 1 tbsp
Red Wine, 8 fl oz
Bay Leaf, 1 tsp, crumbled (remove)
*Flour, white, .25 cup (remove)
Water, tap, 1 cup (8 fl oz) (remove)

- Trim beef and cut in bite size pieces.
- Mix flour and seasoning blend (if you don't have natures seasonings use Mrs Dash or some other salt substitute.)
- cover meat with flour mixture
- Starting with the onions layer celery, potatoes, carrots, and beef in a 4 quart crock pot.
- Sprinkle the bouillon and worcestershire sauce on top and then pour wine over that and about a cup of water. (usually enough to just barley cover the second layer but not covering the top.
- turn on the crock pot for 8 - 10 hours and should make a wonderful hearty stew.

Makes about 6 cups of "stoup" after it cooks down.

Number of Servings: 6

Recipe submitted by SparkPeople user LATEBLOOMERAR.