Beef Stew

Olive Oil
1/2 medium onion diced
2 cloves garlic minced (or 1 tbsp of pre-minced garlic)
1 Cup (or more) mushrooms (any variety)
1 Cup (or more) carrots
3 Cups beef stock
1 can of beans (refried works well)
1 pound of lean stew meat
Salt, pepper, and other seasonings to taste

Place carrots, mushrooms, and can of beans in crock pot or 5 qt. dutch oven or pot. If using a pot, preheat oven to 350 degrees.

Saute onions and garlic in 1 tbsp olive oil for about 10 minutes or until onions are translucent. When onions and garlic are done, transfer to crock pot (or dutch oven).

With remaining tbsp olive oil, brown stew meat on all sides, do not cook meat all the way through. Once meat is browned transfer to crock pot (or dutch oven)

Add in beef stock, salt, pepper, and any additional seasonings. Stir all ingredients well.

Cook in crock pot on high for 4-6 hours or on low 8 hours. If using 5 qt dutch oven, mix all ingredients well then cover and place in 350 degree oven for approximately 3 hours. Check ever 30 minutes to hour to make sure stew still has enough liquid in pot. If liquid is too low add water or beef stock, 1/2 cup at a time.