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Crock-pot Stew

Prep Time 20 minutes

Ingredients

  • 2 lbs. stew meat, cut into 1-inch cubes like chuck roast
  • 4 Tbsp olive oil divided
  • 3 stalks celery ribs, cut into 1/2-inch-thick slices
  • 3 medium carrots, cut into 1/2-inch-thick slices
  • 1 medium onion, chopped
  • 4 cloves garlic, minced or more
  • 6-8 large potatoes, cut into 1-inch cubes
  • 1-15 ounce can tomato sauce
  • 1 Tbsp Worchestershire sauce
  • 2 cups broth
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1/4 cup flour I use whole wheat

Instructions

  1. Optional, heat 2 tablespoons of oil in a large skillet over medium heat. Season stew meat with salt and pepper. Add meat to the skillet, and cook until browned, about 2-3 minutes.

  2. Optional, in the same skillet heat 2 tablespoons of oil over medium heat. Add onions, and brown, about 10 minutes. In the last 1 minute, add garlic.

  3. Place all ingredients in the slow cooker, minus the flour. Cover and cook on high 4-5 hours, or on low for 7-9 hours.

  4. In the last 30 minutes of cooking, take out 1/2 cup of broth. Cool broth, and whisk in flour until smooth. Stir broth/flour mixture back into the slow cooker and cook for 30 minutes.

Recipe Notes

If the broth/flour mixture is lumpy, blend it until smooth.