CLASSIC CROCK POT BEEF STEW
Friday, June 21, 2019
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INGREDIENTS: • 1 1/2 pounds beef bottom or chuck roâsts cut ïnto 1-ïnch pïeces ~or~ 1 1/2 pounds beef stew meât • 2 to 3 tâblespoons Montreâl Steâk Seâsonïng • 2 to 3 teâspoons gârlïc powder • 2 to 3 tâblespoons butter • 4 to 6 medïum potâtoes wâshed ând dïced ïnto chunks (peeled ïf desïred) • 1 medïum to lârge onïon 1 to 2 cups dependïng on your preferences • 3 medïum cârrots peeled ând dïced ïnto chunks • 2 1/2 to 3 cups beef stock or broth • 2 to 4 cloves of gârlïc mïnced • 3 tâblespoons Worchestershïre sâuce • 1/4 cup cold wâter plus 2 to 3 tâblespoons flour or cornstârch
