• 2 pounds of beef stew cubed
• ¼ cup flour
• 1 - 2 Tbsp seasoning (like Borsani)
• 1 medium onion, finely chopped
• 2 celery ribs, chopped
• 2 - 3 cloves garlic, minced
• 2 cans beef consume
• 16 to 32 oz. beef broth or bone broth (enough to cover all with extra liquid)
• 2 tbsp Worchester sauce
• 2 cups carrots sliced
• 4 - 5 small red potatoes, cut into quarters
• 1 Tbsp oregano
• 1 package of dried onion soup
• 1 cup frozen corn

Coat beef with the flour and seasoning and cook on high heat in olive oil. Do not crowd the beef in the skillet. Remove and put into crock pot. Simmer onion, celery and garlic until limp. Place in crock pot. Add all other ingredients except the corn. Put the corn in the last 15 to 30 minutes.

Cook on Low for 10 hours. Serves 4 to 5 people. Double for 10 to 12.

Serve with Corn bread and a green salad.