2 lbs Stew Beef – cut into 1” cubes
2 tsp Olive Oil
2 Cups Water
1 Tbs Worcestershire Sauce
1 tsp garlic powder (or one fresh clove garlic minced)
2 Bay leaves
1 medium onion – chopped
1 tsp salt
1 tsp raw sugar
½ tsp ground black pepper
½ tsp smoked paprika
½ tsp tumeric
½ tsp onion powder
⅛ tsp ground cloves
4 large carrots – quartered and cut into small pie shaped pieces
3 celery stalks – halved and cut into small pieces
2 Tbs corn starch
¼ cup water
1 packet of Hidden Valley Ranch dressing mix
1. Brown meat in the olive oil in a skillet on the stove top over medium high heat (2-3 minutes). Place into crock pot.
2. Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.
3. 45 minutes before serving, in a small bowl mix ¼ cup of cold water and 2 tbs of corn starch together and mix until corn starch is dissolved. Once dissolved, add to the crock pot. Add the packet of Hidden Valley Ranch dressing mix as well.