Crockpot Beef Stew

Homemade Crockpot Beef Stew

Ingredients:
2 lbs. beef stew meat (can use a whole roast or beef loin cut into bite sized chunks)
4 medium potatoes, peeled and cut into chunks
1 cup chopped carrots
1 cup of chopped celery
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. Worcestershire sauce
1 Tbsp. Italian season
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. black pepper
2-4 Tbsp. of tomato paste
4 cups beef broth
1/4 cup red (cooking) wine (optional)
1 cup frozen peas
4 Tbsp. butter, oil, or bacon grease
1/4 cup of flour

Directions:
First, you coat the beef chunks in flour and brown on both sides in a skillet with hot oil. I sometimes skip this step and just add my beef chunks to the bottom of my sprayed 6 quart crockpot. Next add in potatoes, carrots, celery, onion, and garlic cloves. Sprinkle seasonings all over the top. Stir in tomato paste, broth, and red wine (if using). Cook on LOW for 7.5 hours. Stir in peas the last 30 minutes of cooking.

Roux: In a skillet or saucepan melt butter, or get the oil hot on medium heat. Stir in flour to make a paste. Take out a cup of the stew juices from the crockpot to add it to the flour mixture. Stir to make a roux. Add more water, broth, or juices from the crockpot if too thick. Pour the roux into crockpot with beef stew and let cook on High 30 more minutes to thicken. This serves well with some cornbread or crusted bread with butter.

*Note: Some people like serving their beef stew over hot rice so that's an option too. We like ours without it.

 


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