Crock Pot Chunky Beef & Potato Stew

• Meat

  • 2 lbs Beef stew meat

• Produce

  • 1 1.5 lb package Baby boomer little potatoes
  • 1 cup Baby carrots
  • 1 Bay leaf
  • 4 stalks Celery
  • 1 tsp Garlic
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1 14.5 oz can Tomatoes, fire ­roasted

• Canned Goods

  • 2 3/16 cups Beef broth

• Condiments

  • 1 tsp Balsamic vinegar
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 cup All­ purpose flour
  • 3 tbsp Cornstarch
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on thecountrycook.net

Description

Directions

• Chop up the celery and onion.
• If your beef stew meat is too large in size, then cut it up into more bite­ sized pieces.
• Begin heating up the olive oil in a large skillet.
• In a bowl, mix together the stew meat with flour, salt and pepper (if using.)
• Once your oil is super hot, add in half of the beef and brown it on both sides.
• Were not cooking it through ­ just browning the meat.
• Once all the meat is browned, place it in the bottom of your crock pot.
• Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar.
• Give it all a stir.
• Then stir in Little Potatoes, celery, onion and carrots.
• Sprinkle oregano, minced garlic and bay leaf on top.
• Stir again then cover.
• Cook on low for 8 hours.
• Once its done cooking, its time to thicken it up with what is called a cornstarch slurry.
• Whisk together cornstarch with cold water or beef broth.
• Pour mixture into the beef stew and stir well.
• Cover and switch to the high setting.
• Let it cook on high for another half an hour to thicken up.

Nutrition