Ingredients

The following ingredients have 8 Servings
  • 1-1/2 cups chopped onion (1 large)
  • 2 teaspoons olive oil
  • 2 pounds extra lean stew beef (cut into 1-inch cubes)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups water
  • 3 beef bouillon cubes (I use 3 teaspoons jarred Better Than Bouillon Beef Base)
  • 1/2 cup flour
  • 1 - 2 drops of Gravy Master Browning & Seasoning (optional)

Instruction

  • Ideal Slow Cooker Size: 4-Quart.
  • Place the oil in a skillet set over medium heat. Add the onion and cook, stirring often until the onion is golden and softened, about 5 minutes. Scrape the onion into the slow cooker.
  • Pat dry the beef with paper towels and then season it with the salt and pepper.
  • Add it to the skillet in batches so you don't overcrowd the pan.
  • Cook, just until the sides are browned, stirring occasionally, about 5 minutes. (The meat will still be raw in the middle.)
  • Scrape the meat into the slow cooker.
  • Add the water, bouillon and flour to the skillet and cook, stirring often, until thickened 2 to 3 minutes. Pour over the meat.
  • Cover and cook on LOW for 6 to 8 hours, or until the meat is fork tender. If desired, stir in 1-2 drops of Gravy Master Browning and Seasoning at the end.
  • Serve over rice or mashed potatoes or noodles or zucchini noodles.