Ingredients:
- 2 lbs stew beef, cubed
- 2 tsp olive oil
- 2 cups water
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder (or 1 fresh garlic clove, minced)
- 2 bay leaves
- 1 medium onion, chopped
- 1 tsp salt
- 1 tsp raw sugar
- ½ tsp black pepper, ground
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp onion powder
- ⅛ tsp ground cloves
- 4 large carrots, quartered and sliced into small wedge-like pieces
- 3 celery stalks, halved and chopped into small bits
- 2 tbsp corn starch
- ¼ cup water
- 1 packet Hidden Valley Ranch dressing mix
Instructions:
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes for 2-3 minutes, ensuring they are seared on all sides. Transfer to a slow cooker.
- To the slow cooker, add the 2 cups water, Worcestershire sauce, garlic (powder or fresh), bay leaves, chopped onion, salt, raw sugar, black pepper, smoked paprika, turmeric, onion powder, and ground cloves. Mix well.
- Add in the carrot and celery pieces, ensuring they are submerged in the liquid.
- Set the slow cooker to low and cook for 8 hours. Alternatively, you can set it to high and cook for 4 hours.
- About 45 minutes before the stew is ready, combine the corn starch and ¼ cup cold water in a small bowl. Stir until the corn starch is fully dissolved.
- Pour this mixture into the slow cooker. Add in the Hidden Valley Ranch dressing mix, stirring it well to ensure even distribution.
- Allow the stew to cook for the remaining 45 minutes, which will help thicken the stew and blend in the flavors from the dressing mix.
- Once done, remove bay leaves, serve warm, and enjoy your classic beef stew!