Rich Beef Stew

32 oz stew meat chuck roast (by KELLYO25)
8 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 cup, chopped Carrots, raw
1 serving Onion, Sweet Raw - Whole Onion (331g) or 11.82 oz. = Serving (by REALGOGETTER)
1 cup Del Monte Petite Cut Diced Tomatoes
4 tbsp Red Cooking Wine, Iberia (by EPRBRAT)
1 tsp Dried Thyme Leaves (by VGRAEVE)
1 tsp Salt
.5 tsp Pepper, black
3 tbsp Worchestershire Sauce (by REDRCP)
3 serving Beef Bullion Cube (by MARSHASMUM)
2 cup (8 fl oz) Water, tap
.5 cup Flour, white
4 tbsp Canola Oil

Take your 2 lbs of stew meat (I select my own Chuck and cut it myself into 1 inch cubes), salt and pepper it, and dredge it in flour. Brown it in Canola oil on medium heat until browned, though not necessarily cooked through. Pour the meat AND the resulting drippings and goo from the pan, into an 8 quart Crock Pot. Add in your veggies - all chopped to medium 1" - 1 1/2" pieces - or to your taste. You can easily add celery, leeks, mushrooms, or anything else you like in stew - or increase your potatoes or carrots to your needs. Toss in a little more salt and pepper, and the dried Thyme. Add the worchestershire, Red wine, and water with the dissolved bullion in it. I drain some of the sauce out of the canned diced tomatoes and just use the tomatoes themselves, as my husband likes the beef flavor better than the tomato flavor in the gravy, but do as you like. Stir all together, and cook on low for 4-5 hours or on high for 2/12 - 3 hours, or until veggies are done. Add more liquid if you want more gravy. No need to thicken, as the flour that you dredged the meat in will act as a thickening. This gravy is really, really flavorful.

Serving Size: 8 good servings

Number of Servings: 8

Recipe submitted by SparkPeople user TERRIBAKER65.