½ C all purpos flour
1 tsp salt
½ tsp black pepper 2-3 lbs. stew meat or boneless beef chuck, cut into 1 inch pieces
¼ C canola oil
1 large onion, chopped
4 C beef broth
4 tsp chopped garlic
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp soy sauce
2 tsp dried parsley
½ tsp dried thyme
2 bay leaves
1 lb. red potatoes, quartered
3 carrots, peeled and cut into one inch pieces
Combine flour, salt and pepper in a large zippered plastic bag. Add in meat and toss to coat.
Heat oil in a large pan over medium high heat and cook meat until browned on all sides.
Place meat in slow cooker.
Add onion into same pan that you cooked the meat in and cook until onion is golden brown. Add in beef broth and garlic. Bring to a boil. Scrape up pieces of food from bottom of pan.
Add in parsley, thyme, bay leaves, sugar, soy sauce and tomato paste.
Pour mixture over meat.
Cook on high for 4 hours and then add in potatoes and carrots and cook one additional hour.
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