When I think of beef stew,this is what I crave.  I don’t often buy beef for stew meat, so we don’t eat this too much, but that helps to keep this meal a special one.  I remember my mom making this when I was a kid, and I was so happy to have her recipe when she finally found it.  I often cook this with dumplings on top, and am brought back to my childhood each time.

Ingredients:

• 2tb olive oil
• 2lb beef stew meat
• 1/2 tsp chili powder
• 4tb flour
• 1tb butter
• 2 garlic cloves, minced
• 1 onion, minced
• 1 celery rib, sliced
• 1/4 tsp thyme
• 1/2 tsp basil
• 28 oz. tomatoes
• 2c beef stock
• 2 tb Beef stew seasoning (I normally add about two tablespoons, or you can use a beef stew seasoning pack)
• 1 tb beef gravy mix 
• 2 tb tomato paste
• 4-6 potatoes, peeled and cubed
• 4-6 carrots, peeled and sliced
• 1 can of green beans

Method:

1. Heat the oil over medium high heat.  Add beef and brown it for 3 minutes without stirring.  Turn, add chili powder, salt and pepper and cook 3 minutes more.
2. Add flour, mix it in, and cook an additional 3-4 minutes.  Put meat in a crockpot or stock pot.
3. Melt the butter in the skillet over medium heat.  Once melted, add the onion, garlic, celery, thyme and basil.  Cook until soft.  Once soft, add to the crockpot or stock pot.
4. Add tomatoes, beef stock, beef stew seasoning, gravy mix, tomato paste, potatoes and carrots to the crockpot or stock pot.  Cook on low 6 hours in the crockpot, or gently bring to a boil on the stove, then simmer two hours.
5. Add green beans about 10-15 minutes before its done.
6. Make bready dumplings to top the stew, if you wish.  They’re really good.