2 lb. beef stew meat
1/4 to 1/3 cup all-purpose flour
4 russet potatoes, peeled and roughly chopped
4 carrots, peeled and roughly chopped
1 medium onion, roughly chopped
4 stalks celery, chopped
1 (8 oz.) pkg. fresh white button mushrooms, roughly chopped
1 (15 oz.) can beef broth, divided
1 (32 oz.) box beef stock, divided (I use Kitchen Basics)
1 beef consomme cube, dissolved according to instructions
1 1/2 tsp. beef base (Knorr or Minors)
pinch of cumin
2 bay leaves
1/4 tsp. oregano
1/4 tsp. thyme
salt and pepper, to taste

In Crock-Pot or Dutch oven mix all vegetables and 1/2 of liquids along with bay leaves and spices except cumin, and start to cook either on stove top or HIGH on Crock-Pot.

In a large cast iron pan or pot, brown stew beef in 1/4 to 1/3 cup of flour. This helps brown beef and also makes a roux to thicken the "gravy" of the stew. Add a pinch of cumin. Add rest of liquid to mix and simmer until beef is browned.

Add beef base and transfer beef and contents to Crock-Pot or Dutch oven.

Cook in Crock-Pot on HIGH for 4 hours, or in oven at 300°F for 4 hours.

Serve and enjoy!

Submitted by: John P.