1 lb. stew meat
1/4 C All-Purpose Flour
4 Tbsp. olive oil
2 cloves garlic, minced
2-3 potatoes, peeled & cubed
Onion powder, to taste (or 1 small white or yellow onion)
2-3 large carrots, cut into pieces (optional)
1/2 C frozen corn or peas
1 14-oz. can beef broth
1/2 C cold water
1 Tbsp. cornstarch
1. Heat olive oil in a skillet. Dredge the meat in the flour, and brown on all sides. While meat is browning, add garlic, but be careful not to burn it. Remove meat and place in the bottom of a crock pot. Season with salt & pepper, and onion powder if using. If using actual onion, soften while browning beef.
2. Add potatoes, carrots, and corn/peas to crock pot. Pour in beef broth, then add one can of water (alternately, you can also use 2 cans of beef broth for added flavor). Heat on low for 8-10 hours.
3. Stir together cold water & cornstarch, then stir into crock pot. Heat on high until boiling and stew thickens (You could also use a flour paste). Serve in individual bowls with crusty bread.