Dean Schmelling's Beef Stew

This is a Crock Pot Recipe. It makes its own gravy, its own WONDERFUL gravy. When it is cooked, I portion it out into 1 or 2 cup servings, put it in ziplock bags and and freeze it. Then, when I want beef stew, I will cook veggies until tender (carrots, potatoes, English peas for example) and then add the cooked beef stew portion. It is also pretty good over a baked potato, topped with grated cheddar cheese.

This recipe makes great single servings. Just freeze it in snack-sized ziplocks!

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Trim 2-4 lbs chuck roast, removing as much fat as possible. Cut roast into cubes and place in crock pot.

Measure out 1/2 c flour. To that flour, add 1 1/2 tsp salt, 1/2 tsp pepper. Sprinkle flour mix over beef cubes. Stir to coat each piece with flour. It may take more than 1/2 cup of flour to effectively cover all the bits of beef. If so, just keep adding heaping tablespoons of flour until the beef looks "covered".

Combine 3 cubs beef broth, 1 Tbsp Worcestershire sauce, 3 cloves garlic, 2 bay leaves. Add to crock pot.

Cook on high for 4-5 hours, or on low 8-10 hrs. If I am at home while this stew is cooking, I will stir it periodically, making sure that all the meat is submerged below the sauce.