Slow Cooker Crockpot Beef Stew - Serves 8

Crockpot Beef Stew  - 8 servings

From: Spend With Pennies

Time: 7-10 hrs

Equipment

Large saute pan

5-6 quart slow cooker / crockpot

Ingredients

• 1 to 1.5 lb beef chuck or stewing beef
• 3 tbsp flour
• 1/2 tsp garlic powder
• 3 tbsp olive oil
• 4 cups beef broth (or substitute 1 cup of broth with 1 cup of red wine)
• 1 onion, chopped
• 3 cups cubed potatoes (I prefer halving/quartering Petite Gold Potatoes. Normal sized Gold Potatoes or Red Potatoes also work. If using Russet or other thick-skinned tubers, be sure to peel)
• 2 cups carrots 1" pieces
• 1 cup celery 1" pieces
• 8 - 10 oz vegetable juice like V8
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary, or 1 fresh sprig
• 1/2 tsp thyme, or 2 fresh sprigs
• 3/4 cup peas (if frozen, thaw them)
• 2 tbsp cornstarch
• 2 tbsp water

Directions

1. Combine flour, garlic powder, 1 tsp of salt & ½ teaspoon of black pepper to taste. Toss the beef in the flour mixture.
2. Heat 2 tbsp of olive oil over medium high heat in a large frying pan or skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 5-6 qt slow cooker.
3. Reduce the heat to medium and add 1 tbsp of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
4. Optional: Add 1 cup of beef broth (or red wine) to the pan and scrape up any brown bits with a spatula.
5. Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and ½ teaspoon of black pepper.
6. Cook on high 3-4 hours or on low 6-10 hours (depends on crockpot, we use 7 hrs)  or until beef is tender.
7. Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
8. Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper. Serve with crusty french bread.