Chuck Wagon Stew #RSC

• 2 lbs stew meat
• 14 cup flour
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 1 shallot, diced
• 1 (10 3/4 ounce) can tomato puree
• 1 (14 ounce) can beef broth
• 2 teaspoons salt
• 14 teaspoon pepper
• 2 teaspoons chili powder
• 1 (1 ounce) envelope Hidden Valley Original Ranch Seasoning Mix
• 10 red potatoes, cubed
• 3 -4 baby carrots, peeled and sliced
• 1 cup corn kernel
• 1 cup green peas (I use frozen)

1. Coat the stew meat in the flour and sugar.
2. Heat olive oil in a large skillet.
3. Saute shallot until tender.
4. Add meat to skillet and brown.
5. (It won't be cooked through, just brown the outside of the meat).
6. Transfer meat to slow cooker and add all remaining ingredients except for peas.
7. Stir.
8. Cook on low for 7-8 hours.
9. Add peas and cook for 15 minutes longer.

stew meat, flour, sugar, olive oil, shallot, tomato puree, beef broth, salt, pepper, chili powder, mix, red potatoes, carrots, corn kernel, green peas

Taken from www.food.com/recipe/chuck-wagon-stew-rsc-495235 (may not work)