Beef Stew

I was really going to take a picture this time! I promise. I came home to three men eating stew at my kitchen table, and I decided that I was just going to join them.

This recipe is adapted from the little recipe packet that came with my crockpot. The original recipe calls for fewer potatoes, no carrots, more onions, and celery.

Ingredients:
2-4 pounds stew meat (we cut up a roast I don't remember what kind it was I just know that it was a LOT cheaper than stew meat)
1/2 cup flour
Kosher salt and pepper
3 cups beef broth
1 Tablespoon Worcestershire sauce
3 cloves of garlic, minced
2 bay leaves
10 small potatoes, quartered (I'm estimating here, but it was a lot)
1 small onion, chopped into bite-sized pieces
4 medium sized carrots, chopped

Procedure:
1. Place meat in crockpot and sprinkle flour, salt, and pepper over meat.
2. Add the rest of the ingredients and stir well. (When I had all of the ingredients in the crockpot the broth did not quite cover, and the resulting amount of broth in the stew was just about perfect for me.)
3. Cook on LOW for 8-10 hours or HIGH for 6 hours, or until meat is tender.