Crock Pot Beef Stew

3 lbs. stew beef, cut into 1 inch cubes
3 Tbsp Delizia Butter Extra Virgin Olive Oil
2 Tbsp Delizia Garlic Extra Virgin Olive Oil
2 large onions, sliced
1/2 lb. large carrots, cut into 1/2 inch thick coins
3 large potatoes cut into 1 inch cubes
salt and pepper to taste
2 Tbsp flour (or enough to coat meat)
garlic and onion powder (for sprinkling)
1 quart beef stock
1/4 cup ketchup
Sprinkle the beef cubes lightly with salt, pepper, garlic powder, onion powder and flour and saute in the garlic and bu/er olive oil. Transfer the beef to the crock pot when lightly browned.

This beef stew maybe made in the crock pot or on the stove top in a large Dutch oven, but for the best results, be sure your crock pot doesn’t boil; it should simmer lightly. Use the low setting for simmer.
When using a crock pot for beef stew, for extra flavor, brown the floured beef cubes in olive oil before transferring them to the crock pot as suggested above. Then add all the vegetables at the beginning, set the crock pot to 170-190 degrees and leave to cook from 5-8 hours or until meat and vegetables are tender.
If using a Dutch oven, add the vegetables during the last 35 minutes of cooking and simmer until tender.
Add a few tablespoons of flour at the same time to thicken the gravy, if desired. Extra vegetables can be added if you have them on hand. Turnips, corn, sweet potatoes, and green beans are nice additions to the stew.
Makes 6-8 servings