Slow Cooker Beef Stew
Ingredients
| 3 lbs stew beef, trimmed of excess fat or a chuck roast cut into 2 inch cubes, trimmed of fat | ||
| 1 lb yukon gold potatoes, peeled and halved | ||
| 2 large onions, peeled and quartered | ||
| 3 stalks celery, chopped into 1 inch pieces | ||
| 4 large garlic cloves, chopped | ||
| 1 and 1/2 cups carrots, cut into half inch chunks | ||
| 1 tbs fresh thyme leaves (you may substiute 1/2 tbs dry thyme) fresh is better | ||
| 3 tbs Flour | ||
| 3 tbs vegetable oil | ||
| 1 cup fresh or frozen peas | ||
| kosher salt and black pepper to taste | ||
| 2 quarts of chiken or beef stock |
- In a sauce pan using medium high heat, add the oil and once hot add the onion, garlic. Stir until slightly golden. Do not burn.
- Add the Stew beef and brown on all sides.
- Once brown add the flour, and using wooden spoon, stir constantly until combined.
- Slowly add the stock or water, while constantly stirring to make a smooth mixture.
- Add the remaining vegetables to the stock pot along with the beef mixture.
- Pour everything into the crock pot and cook on low for 4-6 hours.
- Taste meat for tenderness along the way, and adjust seasoning if necessary.
No Comments