Crock-Pot Beef Stew
This simple beef stew is easy to make. Just set it and let it cook and enjoy the flavors!
Servings 8 servings
Ingredients
- 1 lb beef stew meat
- 2-3 large russet potatoes washed-peeled-chopped
- 4 large carrots washed-peeled-chopped
- 2-3 ribs of celery chopped
- 2 large leek
- 1 large onion chopped
- 1 1/2 cup frozen peas and carrots or just peas
- 15 oz canned diced tomatoes
- 1 1/4 cup sliced mushrooms
- 2 tsp minced garlic
- 32 oz beef stock
- 1/3 all purpose flour
- 1 tsp crush basil
- 1 tsp Rosemary leaves
- 1/2 tsp oregano
- 2 tbsp salt free seasoning or 2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
Instructions
- Pour vegetable oil into a skillet, and place over medium heat.
- Coat the meat with the flour, and once the oil is hot brown the meat.
- Remove the meat from the pan, and pour in the beef stock.
- Toss the meat back into the pan, and cook for 2 minutes, then remove from the heat.
- Toss all of the vegetables into the Crock-Pot, along with the meat, and seasonings.
- Cook on high for 3 hours.
- Dish out about 1 cup of beef stock, and add 2 tbsp of cornstarch to it. Whisk.
- Pour the thickened stock back into the slow cooker. Mix, and let sit for 5-10 minutes.
- Serve, and enjoy!