Beef Stew

Ingredients:

1- 1 1/2 lb stew meat
Galena Street Rub
1 lb carrots
2 russet potatoes
1 yellow onion
3 cloves garlic
26 oz beef stock (I use this Swanson stock)
Bay leaf (optional)

Directions:

To prepare this stew mostly in advance (eg. the night before placing in crockpot):
Chop potatoes, carrots, onion and garlic into large chunks (no need to peel potatoes or carrots). Place into a large, flat container or a large Ziploc bag, and sprinkle liberally with Galena Street rub, freshly coarsely ground pepper, and a small amount of salt (the rub is fairly salty). Pour approximately 1 c stock over the vegetables & stir to coat. Marinate the vegetables overnight in the refrigerator. When ready to place into crockpot, add meat to crockpot, sprinkle liberally with Galena Street rub, and add vegetables & bay leaf. Pour in remaining stock, and cook on Low heat at least 4-6 hours or all day.

To prepare the day of serving (eg. if you have more time to spend preparing):
Heat a skillet (NOT a nonstick skillet) over high heat. Season meat with Galena Street, freshly coarsely ground pepper, and a small amount of salt. Add to skillet & sear; turn as soon as meat releases from pan without sticking. Quickly brown meat without cooking inside (2-3 minutes maximum). Pour meat into crockpot. Add 1/2 cup stock to skillet and deglaze, scraping up all browned bits. Pour this over the meat. Chop potatoes, carrots, onion and garlic into large chunks (no need to peel potatoes or carrots). Add vegetables & bay leaf to crockpot, sprinkle liberally with Galena Street & pepper. Pour in remaining stock, and cook on Low heat at least 4-6 hours or all day.

We love this with cornbread muffins!