• 1-2lbs stew meat, cut into about 1″chunks
• 4 carrots, cut into 1″ pieces
• 3 potatoes, 1″chunks
• 1 onion, large dice
• 4 stalks of celery (I like the middle pieces of the bunch with the leafy green tops), cut into large chunks
• Garlic (I happen to live garlic so I use 5-6 cloves, but you can always use less), I put these in whole
• 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika
• A good shake of Worcestershire
• 2 bay leaves
• 2-3 cups beef broth

Put the meat in the slow cooker, sprinkle with flour and seasonings, stir to coat. Add broth, stir. Add veggies. Pop the lid on and cook on low 10-12hrs or high 4-6hrs. I usually start with the slow cooker heated on high then turn it to low in about an hour. And I cook it for 7-8hrs.

This time I tossed in about 3/4 of a red bell pepper that we had left over from salad ghe night before.

I love this stock. I find it super flavorful compared to boullion cubes but it keeps just as long.