incredients
2 tablespoons oil
3 large Vidalia onions, chopped
salt, to taste
pepper, to taste
2 tablespoons oil
chopped garlic
2 pounds beef stew meat, cut small
1/2 cup flour
4 all-purpose potatoes, rinsed, peeled, chopped
4 carrots, washed, trimmed, peeled, chopped
4 stalks celery, washed, chopped
1 tablespoon poultry seasoning such as Bell’s or Old Bay seasoning
1 can beef consommé or rich beef broth
Heat the olive oil in a 12-inch skillet.
Slowly sauté the onions in the oil for about 20 minutes, stirring frequently to prevent sticking.
cook over low heat until liquid is almost gone.
Add a small amount of salt and pepper, if desired.
Remove the onions ,chopped galic from the skillet and place in a 5-quart slow cooker.
Add olive oil to the hot skillet, coat the stew beef in the flour, and brown in the hot oil.
Turn off heat, remove beef from skillet, and place in slow cooker with the onions.
Mix well.
Add the potatoes, carrots, celery, chili , poultry seasoning, salt, pepper, consommé
Mix.
Cover slow cooker, plug it in, and turn to high.
After 1 hour, turn heat to medium and cook 7 to 9 hours longer or until beef is fork tender.
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