CROCK POT BEEF STEW

3 lbs. stewing beef, cut into 1-inch cubes
2 large onions, sliced
1/2 lb. large carrots, cut into 1/2-inch thick coins
3 large potatoes, in 1-inch cubes
4 garlic cloves, minced
salt and pepper, to taste
2 tablespoons flour (or enough to coat meat)
garlic and onion powder (for sprinkling)
1 quart beef stock

Be sure your Crock-Pot doesn't boil; it should simmer lightly. Boiling will make the beef stringy and dry, will ruin the flavor of the broth and make the vegetables mushy - the results will be like stew from a can.

Sprinkle the beef cubes lightly with salt, pepper, garlic powder, onion powder and flour for extra flavor during browning.When using a Crock-Pot for beef stew, for extra flavor, brown the floured beef cubes in olive oil before transferring them to the Crock-Pot. Brown onions and add garlic towards the end of the browning but don't allow it to take on too much color. In a Crock-pot, add all the vegetables at the beginning; set the Crock-Pot to 170-190°F and leave to cook from 5-8 hours or until meat and vegetables are tender.
If using a Dutch oven, add the vegetables during the last 35 minutes of cooking and simmer until tender. Add a few tablespoons of flour at the same time to thicken the gravy, if desired. The gravy may also be thickened by stirring a a tablespoon or so of cornstarch into cold water before adding to the stew. Be sure to allow ample time for the thickener to cook before serving time to avoid a raw flour taste.
Extra vegetables can be added if you have them on hand. Turnips, corn, sweet potatoes, fresh peas and green beans are all wonderful additions. A pinch of thyme and basil and bay leaf can be added, too.
This stew tastes even better the following day after the flavors have a chance to blend in the refrigerator.

The Real Scoop
by Andrew
This was good, but it had peas in it.  However, it was better than regular roast and potatoes.