Montreal Steak Stew

🧂 Ingredients

• 1 to 1 1/2 lbs. Montreal Seasoned Steak

  cut in cubes
• 1 large leek

  green top removed, washed thoroughly and diced
• 1 large white onion

  diced
• 8 oz. container mushrooms

  sliced
• 2 ribs celery

  diced
• 1 orange bell pepper

  diced (any color will do)
• 3 small carrots

  peeled and thinly sliced
• 5-6 small-to-medium red potatoes

  washed cubed
• 6-8 small roma tomatoes

  sliced
• 2 extra large cloves garlic

  minced
• 2 small zucchini

  cubed
• 2 yellow squash

  cubed
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. Liquid Smoke
• 1 tsp. sea salt
• 3/4 tsp. ground black pepper
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 1/2 tsp. dried lavender/sage/rosemary blend

  or use about 1/8 tsp. each of lavender, sage leaves and crushed rosemary
• 2 cups low sodium beef broth
• 1/2 cup gluten free flour

  or use regular flour
• water

  as needed

Instructions

• 1 Place steak and beef broth in a large crockpot.
• 2 Add leeks, onions, mushrooms, celery, bell peppers, carrots, red potatoes,
  garlic, Worcestershire sauce, liquid smoke, and seasonings.
• 3 Cover with lid and cook on high about 3 hours or until veggies are fork tender.
• 4 Add zucchini and yellow squash and cook an additional 30-45 minutes or until
  squash is tender.
• 5 Combine flour with enough water to make a thin paste.
• 6 Pour flour mixture into crockpot and stir to combine.
• 7 If necessary, add additional flour/water mixture to thicken stew to desired
  consistency.

Nutrition Info