Beef Stew and Rice

I have been saying for weeks that I really wanted to make beef stew; my husband on the other hand kept telling me it was still too warm for stew. All around me I was seeing other postings with stew and it was just making me want it even more. I did listen to my husband (which of course I like to please him) and let the weather change, and the day finally arrived last Sunday and I was able to enjoy my big pot of stew.




1 1/2 Lbs. Stew Meat
2 Tbs. Flour
2 Small Onions (cut)
3/4 C. Water
1 10 1/4 oz. Campbell’s Condensed Beef Broth
4 C. Beef Stock
30 Baby Carrots (cut in half)
1 C. Frozen Corn Kernels
5 Medium Red Potatoes (cut)
2 Tbs. Johnny’s Garlic Season
2 Tbs. McCormick Montreal Steak Season
2 Tbs. Sliced Dehydrated Garlic Chips

6 Servings of cooked white rice


Place the stew meat into a gallon sized zippy bag along with the flour, seal the bag and shake the meat in the flour to coat. Heat EVOO in a frying pan over medium high heat, add the meat and cook until brown on the outside ( you are not trying to fully cook the meat). While the meat is browning cut the onion and place it inside a slow cooker, when the meat is ready add it to the slow cooker. Cover with the broth, stock & water then stir in all of the spices. Cover and cook on low for about 7 hours. After the 7 hours turn the heat up to high and add in the corn, carrot & potatoes. Recover and cook for another 2 hours or until the potatoes are tender, serve with some rice and enjoy a warm, hearty & satisfying fall meal.