Ingredients:

• ½ cup flour
• ½ tsp salt
• ½ tsp pepper
• ¼ cup butter
• 1 ½ lb stew meat, cubed
• ⅓ cup butter
• 1 onion, chopped
• 4 stalks of celery, chopped
• 5 carrots, peeled and chopped
• ⅓ cup flour
• 1½ cup heavy cream
• ½ cup milk
• 2 potatoes, chopped into 1” pieces
• 1 (8oz) can tomato sauce
• 1 package dry onion soup
• 1½ cup chicken broth

Instructions:

1. Using a gallon bag, add ½ C flour, salt, + pepper and shake to mix. Add cubed steak, shaking until all of it is evenly coated.
2. Using a large skillet, melt ¼ C butter and fry steak on each side until browned (steak does not have to be all the way cooked through). Remove from pan and set aside.
3. Saute onion, celery, and carrots in ⅓ C butter. Stir to combine and allow to cook for 2-3 minutes or until the onions begin to turn translucent. Add ⅓ C flour and stir quickly. Allow to cook for 30 seconds.
4. Add the cream + milk to the skillet and stir to combine. Continue to cook until sauce thickens.
5. Add skillet mixture to a large crockpot. Add potatoes, tomato sauce, dry soup mix, and broth the crockpot. Stir until combined.
6. Set crockpot to low and cook stew for 8 hours.
7. Serve with a thick slice of white bread and enjoy!