Stumbled on to this category. I do most o' the cooking in this household. I first made this for my wife years ago. She was on her way home from a trip, called and I told her I've made beef stew for dinner, she says 'oh, ok'. Turns out she always hated her mom's stew. She had three bowls of my stew that evening. Her mom makes some of the best food I've ever had the pleasure of eating. This recipe is easy breezy. 'Gredients: 5 or so medium Yukon Gold potatoes 7/8 large carrots 1/2 large Vidalia onion Large Portugese sausage (or substitute other nonfatty sausage) Franks' Red hot 1 box Low sodium chicken broth 1/2 cup flour pepper to taste 1 1/2 pound lean beef (stew beef or go better with sirloin/etc) Olive or veggie oil McCormick Beef Stew flavor package, slow cooker style or not. You'll need a large Crock Pot. 1 Pour the box of chicken stock into the crock pot, stir in stew seasoning. 2 Turn the heat on high. 3 Grate the onion into the pot 4 Cut the carrots(cleaned, not skinned) into 6mm or so slices, add to pot 5 Cut the potatoes(cleaned, not skinned) into large chunks, add to pot 6 Slice the sausage in half lengthwise and then cut into 6mm or so slices, add to pot 7 Heat a few tablespoons of olive oil in a large pan. Coat the chunks of beef in flour, sautee until brown on the large sides, add to pot 8 Cook on high for five or six hours, covered, of course. Taste test. I'll add quite a few large splashes of Frank's and some hefty grinds of fresh black pepper. If the stew liquid is thin, mix a cup of water with flour until thick, stir into stew to thicken. 9 Slow cook on low heat until dinnertime. At this point you should have seasoned as desired by step eight. I leave it 'warm-spice wise' so that my wife (likes it warm), 2.5 year old (likes it crazy hot like me [still don't understand how]) and guests can enjoy. I add heat as I desire. I hope you folks enjoy.