Country Beef Stew

I made this stew for a staff Christmas party. You can get the original recipe HERE from South Your Mouth. I made a mistake cooking this as I couldn't get all the ingredients I wanted in my crock pot so I had to leave out the potatoes but then I ended I putting it all in a roaster and putting it in my oven on low...Well the meat cooked too much and started shredding (but still good) and the potatoes were barely done (but still tasted good). But I was trying to do a bigger batch...next time it will all cook the same and be so fantastic. I did change a couple of things with it but I think the flavor was so great and had some compliments on it. It's a great stew to have with homemade buns on a cold day. 

I have written it for the stove top method but can be done in crock pot.

Ingredients

1.5-2 pounds chuck roast, cubed or stew meat

1-1/5 pounds beef short ribs (optional but adds great flavor)

4 Tbsps olive oil, divided

Salt, pepper & garlic powder

2-3 cups diced carrots

2-3 cups diced celery

1 large onion, diced

5-6 cloves garlic, minced

1/2 tsp thyme

1/4 cup flour (or 2 tbsp of cornstarch)

2 envelopes beefy onion soup mix (or beef broth crystals and onion flakes)

4 1/2 cups water

1 cup beef broth

3 tbsp Worcestershire sauce

1 bay leaf

4-5 med potatoes, peeled and cubed

Directions

Heat 3 tbsp olive oil over medium-high heat in a Dutch oven or large pot. Season meat and ribs liberally with salt, pepper and garlic powder. Add beef pieces and ribs in batches to hot oil and brown on all sides. Remove with a slotted spoon to a bowl; set aside. Do in batches and just sear the meat, you are not cooking it. 

Add remaining oil to pot then saute carrots, celery and onion for 4-6 minutes or until onions are translucent. Add garlic and thyme and continue cooking 2 mins. Season with salt and pepper to taste. Add flour to vegetables and stir well. Cook and stir for 2-3 mins more. 

Combine water with beefy onion soup, mix well then add to veggies and stir. Once broth is smooth and well combined, add beef broth and Worcestershire sauce. Add meat, ribs and any pan juices back to the pot. Add bay leaf and potatoes then stir well. 

Reduce heat to low, cover and cook for 3-4 hours, stirring occasionally. Do not let the pot come to a boil-just slowly simmer. Season with additional salt, pepper and garlic powder if needed. 

When ready to serve remove rib bones and bay leaf from pot. 

Note: 

If doing this the crock pot way after searing the meat just add meat and all the other ingredients to the crock pot and cook on low for 6-8 hours or high for 4-6.