½tspmeat or steak seasoning [*See cook's note]i.e. Meat Magic
8ozsliced baby portabella mushrooms
1tspmeat or steak seasoning blend [*See cook's note]
1lbpeeled baby carrots
1mediumsweet onionsliced into wedges
10small red potatoeshalved
1 ½cupsbeef stock
garlic salt and black pepper to taste
In a small bowl, mix together flour, meat/steak seasoning, garlic salt and paprika.
Place cubed beef in a large plastic storage bag with flour mixture. Shake until coated on all sides. Coat the pieces of meat with the seasoned flour on all sides.
In a large skillet, brown flour coated beef in a few drizzles of olive oil over medium-heat on all sides. Work in batches if needed. Arrange the meat onto the bottom of the slow cooker.
To the pan add the Worcestershire sauce to deglaze the pan scraping any brown bits off the bottom. Add mushrooms, celery, minced garlic, 1 teaspoon of meat seasoning, ½ teaspoon of dried thyme and cayenne, if using.
Add salt and black pepper to your taste. Scrape any browned bits off the bottom of the pan, then add 1 ½ cups of beef stock. Mix well, remove from the heat.
Arrange the carrots and onion over meat cubes in slow cooker. Season additional garlic salt, black pepper and meat/steak seasoning.
Pour the broth and mushrooms over the top. Place lid firmly on top.
Cook on high for 1 hour then add the red potatoes. Continue to cook on high for an additional 4-5 hours or on low for 8-10. Stir well before serving.
Serve hot with rice, grits or cornbread, if desired.
To season the beef, I recommend using Chef Paul Prudhomme's Meat Magic. You may also use your favorite steak seasoning.