Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes
INGREDIENTS
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1 pound carrots, peeled and cut into 1 inch pieces
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1 large onion, coarsely chopped
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3 cups halved brussels sprouts
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1/2 pound fingerling potatoes or potato of choice cut into 1 inch pieces
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5 stalks celery, cut into 1 inch pieces
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2 tablespoons extra virgin olive oil
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1/2 teaspoon kosher salt
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1/4 teaspoon Lawry’s Garlic Salt
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1/4 teaspoon freshly ground black pepper
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2 pounds stew meat of choice
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1 cup all purpose flour
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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3 tablespoons bacon drippings or extra virgin olive oil
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32 ounces broth of choice, I used chicken broth
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1 stick (1/2 cup) unsalted butter
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1/2 cup all purpose flour
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 1/2 cups broth of choice
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1/2 teaspoon dried thyme
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