Skillet Beef Stew
2 pounds stew meat
2 cups beef stock
1cup water
1/2 pound baby carrots
1 pound small golden potatoes, halved
1 tablespoon salted butter (not margarine, use real butter)
2 bay leaves
1 tablespoon black pepper
1 teaspoon onion powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1 tablespoon dark red chili powder
1 teaspoon paprika
1/4 teaspoons cayenne pepper
Sear meat on all 4 sides and remove from pan.
Add butter and fresh garlic to deglaze on low heat until butter is lightly browned and garlic is cooked, don’t burn either. Add stock and water, rest of seasonings and beef. Low-medium simmer 2 hours with lid on pan.
Add potatoes and carrots, simmer 1 hour with lid on.
Enjoy with a crusty fresh bread (ie. Baguette or Italian bread)