Rustic Crock Pot Beef Stew - Cassies Way ~
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- 2 1/2 lb
- chuck roast - trimmed and cubed
- oil - as much as needed to brown beef
- 1 c
- 1 Tbsp
- season salt
- onions - cut into chunks
- 3 clove
- garlic, sliced
- 32 oz
- beef broth
- 1/4 c
- each - sherry and worcestershire sauce
- 1 1/2 tsp
- better than buillon beef flavor
- 1 tsp
- gravy master - optional
- salt & pepper
- carrots - peeled and chunked - at least 1 inch pieces
- 5 medium
- idaho potatoes - washed & unpeeled, cut into 1 1/2 inch pieces - not too small or will be mushy before the rest is cooked
- 3 - 4 stalk(s)
- celery, cut into 1 inch pieces
- bay leaves
- 1 1/2 c
- frozen corn, thawed
- 1 - 2 Tbsp
- corn starch - if wanting to thicken more - optional
- 1 tsp
- gravy master
1I made this in my 7 quart crock pot...I think it would fit a 5 - 6 quart as well.
In a dutch oven - add enough oil to cover bottom of pan. Turn heat to medium.
Add the flour to a plastic zip lock bag, along with season salt. Add beef to bag, making sure not to over crowd, so to get an even covering of flour. Place on a plate as you flour.
3Now, place onions and garlic in the same pan as you browned the beef in. Do not remove any of the browned bits - they will add flavor. Add a little more oil if needed and I also added the scraps of beef I cut from the cubes, it adds more flavor. Once onion is removed from pan, discard scraps.
Brown the onions for just a few minutes - just until they begin to color.
6Once meat and veggies are tender - if broth is not as thick as you like after stirring. I placed 1 tablespoon of corn starch in a small bowl with 1 tsp gravy master and a tablespoon of water. Mixed and stirred into the stew. Place lid back on and turn to high. Your crock pot may not cook as fast as mine, but mine thickened very quickly. I don't like a real thick gravy - so add as much thickener as you desire.