2 lbs. beef stew meat, cut in 1 inch pieces
6 peeled med. potatoes, cut in 1 inch pieces
4 carrots, cut in 1 inch or smaller slices
1 c. sliced celery
1 sm. onion, diced (1/4 c.)
2 fresh mushrooms, sliced (optional)
2 beef bouillon cubes
1 tbsp. salt
1 tbsp. Hickory smoke or liquid smoke
1 tbsp. Kitchen Bouquet
1/4 tsp. paprika
1 clove garlic

Brown meat thoroughly in large skillet. Place browned meat in large crock pot. Add all other ingredients. Add enough water to cover ingredients while cooking. Two cooking options: Cook on high 4 hours or longer; cook on low 6 hours. The longer-slower the stew cooks the meat breaks down into a soupier-tastier consistency.

This stew is good when prepared the night before serving, held in refrigeration until morning. Cooked on high it is ready for Sunday after church (at home or pot luck). Cooked on low it is ready for supper after work.

OPTION: Before serving thicken with 8 tablespoon of cornstarch by mixing cornstarch in cold water and then stirring into stew.

OPTION: Venison tastes great when substituted for beef.