It seems around this time each year I start craving soups and stews–you know, those comfort foods that you throw in a slow cooker on a chilly fall day. Now, I’m not a big red meat eater … especially when it’s big chunks of meat. On occasion, though, I will throw a roast or beef stew in the crock pot. Here’s one of those recipes.
Slow Cooker Beef Stew
- 2 pounds beef stew meat (like bottom round), cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 small onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 1 stalk of celery, chopped
- Place cut up meat in the crock pot.
- In a small bowl, mix together flour, salt and pepper and then pour over the meat in the crock pot.
- Stir to completely coat the meat with the flour mixture.
- Stir in the garlic, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on low for 10 hours, or on high for 4 to 6 hours.
To make the celery less stringy, peel the outside with a potato peeler before chopping.
This is a great make and freeze meal, too. Let the stew cool and place in freezer Ziploc bags with individual or double servings. Lay flat and stack to freeze.
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