Here is my standard beef stew recipe.
I mix it up every time though and always do something different, but this is the very basic.
1/3 cup flour
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery salt
1 3/4 lb boneless chuck or round, cut into 1 1/2 inch squares
1/4 vegetables oil
1 cup minced onion
3 cloved fresh garlic, peeled and minced
1 1/2 cups boiling water
3 heaping tablespoons tomato paste
1/2 teaspoon salt
1 teaspoon worcestershire sauce
12 baby carrots or 3 large carrots peeled and cut into 1 inch pieces
4 medium potatoes peel and cut into 2 inch pieces
1/4 cup finely minced parseley
In a large bowl combine flour, pepper and celery salt, toss in the meat and dredge thoroughly
In a large skillet over med. heat, heat the oil and brown the meat, stirring often until golden brown on all sides.
Remove the meat to a small bowl.
Toss the onions and garlic into the remaining oil in the skillet, remove skillet from heat, stir in leftover flour mixture and tossAdd boiling water, working quickly to keep the sauce smooth.
Add tomato paste, salt and worcestershire sauce.
Pour mixture into slow cooker, scrape the skillet completely, getting everything.
Add potatoes and carrots to cooker, then meat.
Cover and cook on low for approx 8 hours, garnish with parseley.