Tomato-Less Beef Stew

• 1 cup all-purpose flour
• 2 lbs beef stew meat, cut into bite-size pieces
• 2 teaspoons vegetable oil
• 4 cups beef broth
• 1/2 cup all-purpose marinade (Dale's Seasoning or Moore's Original Marinade)
• 5 medium potatoes, unpeeled, scrubbed, and cubed
• 4 large carrots, sliced into 1/2-inch chunks
• 1 1/2 cups frozen pearl onions (or 1 large onion, chopped)
• 1 tablespoon dried Italian seasoning
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

1. If using an oven, preheat it to 325 degrees.
2. Place the flour in a large bowl, add the meat, and stir to coat.
3. Transfer the coated meat, shaking off the excess flour, to a plate.
4. Place the oil in a large skillet and set over med-high heat.
5. Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes.
6. Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper.
7. If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH.
8. If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours.
9. Transfer the stew to a large serving dish and serve.

flour, beef stew meat, vegetable oil, beef broth, allpurpose marinade, potatoes, carrots, frozen pearl onions, italian seasoning, kosher salt, ground black pepper

Taken from www.food.com/recipe/tomato-less-beef-stew-513098 (may not work)