Beef Stew

Snowed in. Beef stew. Yep, this was a great recipe. An adjusted version of Kyle's Favorite Beef Stew.

Ingredients:

2 lb. cubed sirloin

1/4 C. all-purpose flower

1/2 teaspoon salt

3 T. Worcestershire sauce

1 lb. carrots, cut into 2 inches

4 Lg. red potatoes, cubed

1 T. dried parsley

1 T. thyme

2 bay leaves

1/4 t. cayenne

1 1/2 t. ground black pepper

2 C. celery

2 C. boiling water

3 T. butter

3 Lg. onions, quartered

2 T. minced garlic

1 C. dark stout

1 (8 oz) packages fresh button mushrooms, halved

1/4 C. warm water

3 T. cornstarch

2 cubes organic vegetable bouillon

Directions:

Toss the beef, flour, and salt in a sealable bag until the beef is coated.

Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce inthe skillet, cook until the beef is evenly browned on all sides, transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, thyme, bay leaves, cayenne, celery, bouillon and pepper to slower cooker.

Melt the butter inthe skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft, transfer the onion and garlic to the slow cooker and return the skillet to heat. Combine the stout and mushrooms to the skillet, reduce to half, poor the mixture intot he slow cooker.

Place the cover on the slow cooker and set to high, cook for one hour. Reduce heat to low and cook until the beef is fork-tender, 6-8 hours. Whisk together the warm water and cornstarch, stir into the stew, cook uncovered until stew thinkens, about 15 minutes.