2 lbs stew meat, cubed
4 Tbsp oil
4 Tbsp all-purpose flour
1/2 cup onion, cut into 1/2 in. pieces
1/2 cup carrots, sliced length-wise then cut on bias
1/2 cup celery, cut on bias
3 Tbsp tomato paste
4 beef bouillon cubes
2 cups water
3 cups brown gravy
1 tsp paprika
1 bay leaf
1 tsp garlic salt
Salt & Pepper
1 cup peas
Add flour to stew meat, toss to coat.
Heat oil in a skillet and add flour-coated meat and brown.
Once meat is browned, remove from pan and place in crock pot.
While meat is browning, chop up your vegetables. The veggies should be chunky for a more rustic dish.
In a large bowl or measuring cup, mix gravy according to direction on package.
Add tomato paste, paprika, garlic salt, salt and pepper to gravy and whisk to combine.
In a large measuring cup or bowl, combine water and bouillon cubs.
Whisk together until bouillon dissolves and resembles beef broth.
Add vegetables to crock pot with stew meat.
Pour in liquid ingredients and add bay leaf. Simmer on low 8 to 10 hours.
About half an hour before stew is done, stir in peas.
Serve with your choice of bread. I used the baking powder biscuit recommended in this recipe.