Beef Stew

I love the convenience of the slow cooker.  Even though it is still in the 80s here, I decided it was close enough to fall to justify beef stew.

Serves 4

2 lbs round steak, cubed
6 cups beef broth
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 small onion, diced
1/2 cup dry red wine
1 tablespoon fresh thyme
1 bay leaf
Salt, pepper, and garlic salt to taste
4 red potatoes, diced into bite-sized pieces
1 cup baby carrots, cut into bite-sized pieces

1. In slow cooker, mix together beef and broth.  Stir in Worcestershire sauce, garlic, onion, red wine, thyme, and bay leaf.  Season to taste.  Cook beef and liquids on low heat for 8 hours.
2. Stir potatoes and carrots into slow cooker.  Remove bay leaf.  Raise heat to high and cook for 45-60 minutes or until potatoes are done.  Serve hot.