The Best Slow Cooker Beef Stew
Source of Recipe
Mary Free
List of Ingredients
The Best Slow Cooker Beef Stew Ever
2 lbs. stew meat, cubed
2 tablespoons flour
1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried, crushed rosemary
1/2 tsp. dried thyme
1/4 cup water
2 tablespoon flour
Recipe
Place beef, 2 tablespoons of flour and salt and pepper in large resealable bag.
Shake to coat beef.
Heat olive oil in a large skillet over medium-high.
Add beef and stir to brown evenly.
Transfer beef to slow cooker and return skillet to heat.
De-glaze pan by adding a little broth and scraping up the browned bits.
Pour this into the slow cooker as well.
To the slow cooker, also the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme.
Stir well.
Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
30 minutes before serving, combine the 1/4 cup water and 2 tablespoons flour in a small bowl and gradually add to the stew while stirring.
Cook for 30 minutes on high.
Serve.
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