SLOW COOKER A.1. BEEF STEW

A different spin on beef stew! Along with beef, onion, bell pepper and carrots, A.1. Steak Sauce helps makes a flavorful sauce for this stew. This stew has no potatoes, instead it is served over hot rice.

RECIPE:

INGREDIENTS:
2 lbs. beef stew meat, cubed
2 Tbsp. cooking oil
1/4 cup all purpose flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
14.5 oz. can beef broth
1 white onion, diced large
1 bell pepper, diced large
1 lb. baby carrots
1 garlic clove, minced
1/4 cup A.1. steak sauce
1 bay leaf

SLOW COOKER SIZE:
5-quart slow cooker

INSTRUCTIONS:
In a large bowl or Ziplock bag add the flour, salt, pepper and oregano. Add the beef stew meat. Stir to coat the meat, or seal and shake the bag to coat the meat.
Set a large skillet on the stove top and set to medium-high heat. When the pan is hot add the oil. Let the oil heat up then add the flour coated stew meat. brown on all sides, no need to cook all the way though. Add the can of beef broth to the pan and using the spatula scrape up the browned bits off the bottom of the pan. After the beef broth comes to a boil, remove from heat and add the meat and sauce to the slow cooker. Add remaining ingredients. Stir.
Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
Discard bay leaf. If desired, degrease the stew. I do this by laying a paper over the stew and lift up, the grease will grab to the paper towel. Serve and enjoy.

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