Michael Louis Scott's Slow Cooker Beef Stew
Put a Reynolds slow cooker bag in the Hamilton Beach slow cooker.
add 3 pounds of eye round of beef cut into one inch cubes.
1 pound of baby carrots
2 large peeled Bermuda Red Onions cuts into eighths
2.5 pounds of potatoes cut into one eighth chunks
two beef bullion cubes
three chicken bullion cubes
five peeled and diced cloves of garlic
season it with one teaspoon of paprika, dashes of celery salt, dashes of ground black pepper, generous dashes of garlic powder, one teaspoon of Italian Seasoning, one teaspoon of Oregano, generous dashes of Old Bay Seasoning, dashes of Lawry's Seasoned Salt, dashes of Montreal spicy steak seasoning, dashes of cumin, dashes of Chinese Five spice, dashes of curry powder, and dashes of coriander.
add the McCormick beef stew mix with a 15 ounce can of College Inn beef broth and five ounces of milk.
season it with on tablespoon of Frank's hot sauce, teaspoon of Lea and Perrins Worcestershire sauce, 1/4th cup of Extra Virgin Olive Oil, 1/8th cup of Kikkoman soy sauce, 2 tablespoons of Monari balsamic vinegar, one teaspoon of sesame oil, one teaspoon of Maggi Seasoning, and one tablespoon of Angostura Bitters.
Put the Hamilton Beach Slow Cooker on Low for Eight hours for cooking the beef stew
Stir thoroughly every half hour after four hours of cooking.
Serve on Pennsylvania Dutch Egg Noodles.