2 lbs Stew Beef  (cut in cubes)

2 tsp Olive Oil

2 Cups Water

1 Tbs Worcestershire Sauce

1 tsp garlic powder or 1 fresh clove garlic minced

2 Bay leaves

1 medium onion  chopped

1 tsp salt

1 tsp raw sugar

½ tsp ground black pepper

½ tsp smoked paprika

½ tsp tumeric

½ tsp onion powder

⅛ tsp ground cloves

4 large carrots quartered and cut into small pie shaped pieces

3 celery stalks halved and cut into small pieces

2 Tbs corn starch

¼ cup water

1 packet of Hidden Valley Ranch dressing mix


Brown meat in the olive oil in a skillet on the stove top over medium high heat for 2-3 minutes. Place into crock pot.

Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.

45 minutes before serving, in a small bowl mix ¼ cup of cold water and 2 tbs of corn starch together and mix until corn starch is dissolved. Once dissolved, add to the crock pot. Add the packet of Hidden Valley Ranch dressing mix as well.