This crock pot beef stew is the perfect comfort food on a cold day. Just add some cornbread muffins for a meal.1 to 1 1/2 pounds of lean beef, chuck or stew meat, cut in bite-sized pieces 1/2 cup flour 3 tablespoons cooking oil or bacon drippings 3 or 4 carrots, cut in pieces 4 or 5 medium potatoes, peeled and cut in chunks 3 stalks of celery, cut in inch sized pieces 1 medium onion, peeled and cut in pieces 1 cup frozen peas, Optional 4 cups hot water 4 beef bullion cubes 1/2 teaspoon salt 1 teaspoon black pepper Pinch of cayenne Few drops of hot sauce, Optional 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic powder 1 (10 3/4 ounce) can cream of mushroom soup, undiluted 2 bay leaves Dredge the stew meat in the flour and brown in oil on top of the stove. (Keep any leftover flour to thicken stew, if needed) Add meat to crock pot along with carrots, potatoes, celery, onion, and peas. In a bowl add the bullion cubes to the hot water and let dissolve.(You could use two 14 ounce cans of beef broth instead of the water and bullion cubes) Next, add the salt, pepper, cayenne, hot sauce, Worcestershire sauce, garlic powder and mushroom soup to your liquid bullion and mix well with a wire whisk. Pour over meat and vegetables in the crock pot, add bay leaves and cook on high 4 hours or low 8 hours or until vegetables are done. (If you want a thicker gravy remove some of the liquid about 25 minutes before serving, add a couple tablespoons of the leftover flour from dredging the meat and return to crock pot to thicken the gravy). Remove bay leaves. Makes 8 to 10 servings. Enjoy! Click to follow The Southern Lady Cooks on Facebook.