Beef Stew in your Crock Pot
Do not be tempted to lift the lid while this is cooking as heat and steam will escape and interrupt the way that the meat and vegetables cook and will take longer until the stew is ready!
3 cpotato cubes, bite size or mini potatoes cut in half
2 ceach baby carrots and sliced celery
1 smallsweet onion, cut in small pieces
2 mediumbay leaves
1 1/2 lbstewing beef cubes
1/2 ccorn starch or all purpose flour (i prefer the cornstarch)
1/4 to 1/2 tspblack pepper
1 Tbspcanola oil
2 clow sodium beef broth
1/4 cred wine
1 Tbspworcestershire sauce
1 Tbspchopped fresh thyme leaves
1 Tbspminced garlic from jar
How to Make Beef Stew in your Crock Pot
- Combine vegetables in a 4 1/2 quart crock pot. Add bay leaves.
Place beef, cornstarch* or flour* and pepper into a resealable plastic bag and toss to coat.
Note: the cornstarch makes the beef crispy flour softer.Your choice*
- Brown beef well on all sides in heated oil over medium-high heat in a large cast iron .
Place beef on top of the vegetables in the crock pot.
- Add broth, Worcestershire sauce, thyme and garlic to the skillet and combine well with pan drippings.Add wine to the skillet with sauce .
Pour mixture over beef and vegetables.
- Cook, covered; on high setting for 4 hours or until the beef reaches internal temperature of 165^ and is fork tender. Discard bay leaves before serving. May cook for 7 to 8 hours on low if desired.