Slow cooked beef stew

When I was living in London I always welcome a hot bowl of beef stew during winter. It not only warms up the body but the soul as well. Since then I have not cooked this stew and when I was rummaging in the freezer I found a packet of beef so decided to cook the stew and surprisingly the children loved it and even asked to cook it again. 

Ingredients

 Stewing beef cut into cubes

4 potatoes

3 carrots

1 onion

1 teaspoon Worcestershire sauce

1 bay leaf

300 mls beef broth

1 clove garlic (minced)

In a small bowl mix together the following:

1/4 cup all-purpose flour

1/2 teaspoon ground black pepper

1/2 teaspoon salt

Place the meat in the slow cooker

Put the seasoned flour over the meat

Stir to coat the meat with the flour mixture

Cut the onion into cubes

Stir in the garlic, bay leaf, Worcestershire sauce, onions and beef broth

Cover and cook on high setting for 2 hours

I always add the vegetables later so that they won’t become too mushy

Cut the potatoes and carrots just before cooking

Add the potatoes and carrots to the stew

Spoon the gravy over the vegetables

Cover and cook on low setting for another 4 hours

Dish up and serve with dinner rolls and a salad if desired