With the weather cooling down this recipe worked it's way into my kitchen today. The recipe probably came from a little inspiration from dad, an old recipe book and flavors that I think of in the early Fall.
1Preheat large crockpot on low heat.
Preheat large skillet on medium/high heat on stovetop with oil.
2Cut beef into 1 1/4 inch cubes, In large mixing bowl combine beef cubes, worcestershire sauce, italian seasoning, garlic powder and red pepper flake. Let soak for a few minutes then dredge the beef tips in flour to coat liberally.
3Brown beef in heated skillet for approximately 5-7 minutes stirring so that all sides are browned. Remove the beef from the skillet and set aside.
4While pan is still hot deglaze with 1C water. Scrape drippings from the bottom of the skillet and add the drippings to the preheated crockpot.
5Peel and dice the carrots, peel and half the onion and slice, chop celery, dice the potatoes (peeling is optional). If potatoes are russets I prefer to peel them.
6Add the vegetables to the crockpot. Add the beef, stewed tomatoes, the second cup of water, dry onion soup mix, and bay leaf, cover and cook on low for 4-6 hours.
*I replace 1C of the water in this recipe with beer and it really amps it up!
7The flour dusted on the beef in step 2 usually thickens this stew enough but
If you need to thicken a bit - 30 minutes prior to serving combine corn starch and 1/2C cold water add to the bubbling stew broth. Should be like a gravy sauce when served.