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Categories:
beef olive oil water Worcestershire sauce garlic bay leaves onion salt sugar ground black pepper paprika tumeric onion powder ground cloves carrots celery corn starch water Valley
Viewed: 98 - Published at: 5 years agoIngredients
- 2 pounds stew beef - cut into 1" cubes
- 2 teaspoons olive oil
- 2 cups water
- 1 tablespoon worcestershire sauce
- 1 teaspoon garlic powder or one fresh clove garlic minced
- 2 bay leaves
- 1 onion medium, - chopped
- 1 teaspoon salt
- 1 teaspoon raw sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon tumeric
- 1/2 teaspoon onion powder
- 1/8 teaspoon ground cloves
- 4 large carrots - quartered and cut into small pie shaped pieces
- 3 celery stalks - halved and cut into small pieces
- 2 tablespoons corn starch
- 1/4 cup water
- 1 packet ranch dressing mix Hidden Valley
Method
- Brown meat in the olive oil in a skillet on the stove top over medium high heat (2-3 minutes). Place into crock pot
- Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.
- 45 minutes before serving, in a small bowl mix 1/4 cup of cold water and 2 tbs of corn starch together and mix until corn starch is dissolved. Once dissolved, add to the crock pot. Add the packet of Hidden Valley Ranch dressing mix as well.
