Directions

• 1. Season stew meat with the garlic and herb blend and salt and pepper.

  2. Season the flour with the same spices and coat the stew meat in it.

  3. Heat about 1/2 cup of vegetable oil in a skillet and cook the meat just until both sides are browned. You may need to do this in batches, as you do not want to crowd the skillet. Once you have all the meat browned, transfer it directly to the crockpot

  4. In the same skillet you browned the meat in, add the butter. Use a wooden spoon or spatula to remove the bits stuck to the pan. (Don't remove them though! This is flavor!)

  5. Add in the onion and the 1/2 cup beef broth, stir and cook for a few minutes. Add the minced garlic and cook for about 5 more minutes.

  6. Pour that on top of the stew meat in the crockpot. Add the potatoes, carrots and beef broth. Season with more salt and pepper and the thyme. Mix well then place 3 bay leaves on top.

  7. Cook on high for 7-9 hour or low for 5-7 hours. It will be done when the meat is tender.

  8. Once it is finished, stir in a cornstarch slurry of 3 tbs cornstarch and 3 tbs water. Let simmer for about 10 minutes to thicken up. Salt and pepper to taste if needed