Beef Stew (The Only Recipe You'll Ever Need)
Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 pounds beef stew meat -- cut in 1 1/2 inch cubes
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 piece bay leaf
1 tablespoon Worcestershire sauce
2 teaspoons Kitchen Bouquet
2 large onions, peeled and -- chunked
6 medium carrots, -- chunked
4 medium potatoes, peeled and -- chunked
2 stalks celery, -- cut in 2 inch slices
16 ounces tomato wedges, -- optional
1 cup frozen peas* -- optional
1 cup frozen green beans* -- optional
1 cup frozen whole kernel corn* -- optional
1 clove garlic, -- minced
2 pieces beef bouillon cubes
1/4 teaspoon coarsely ground pepper
1 teaspoon salt
1 teaspoon paprika -- optional
1 teaspoon brown sugar
2 cups water
 

Preparation:

*Add frozen vegetables 1 hour before serving. Optional: substitute 12 small pearl onions for the onions in the recipe; substitute 1 cup dry red wine and 1 cup water for the water alone in the recipe; substitute 2 cups cooked small pasta for the potatoes. Combine flour with salt and pepper; toss to coat beef cubes. Set excess flour aside. Brown meat on all sides with oil in a skillet. Put meat in a crockpot. Add bay leaf and vegetables. Combine bouillon cubes, Kitchen Bouquet, Worcestershire sauce, brown sugar, paprika (if used) and water; mix well. Pour over vegetables. Cook on low for 12 to 14 hours; or on high for 6 to 8 hours. One hour before serving, find and remove bay leaf; make a paste of the flour and water. Add to mixture and stir gently until thickened.