Crockpot Beef Stew

🧂 Ingredients

• ¼ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon each, salt & pepper

  (to taste - add more as needed at the end of cooking time)
• 2 tablespoon butter
• 1 pound beef for stew

  (we used chuck roast, cubed into 1-inch chunks)
• 4 cups beef broth
• 4 medium carrots

  (sliced, about 2 cups)
• 3 ribs celery

  (sliced, about 1 cup)
• 1 cup yellow onion

  (chopped, about 1medium yellow or white onion)
• 1 tomato

  (chopped)
• 1 russet potato

  (quartered and sliced)
• 2 tablespoon corn starch
• 2 tablespoon water

Instructions

• 1 Start out by combining the ¼ cup all-purpose flour, ½ teaspoon garlic powder, ½
  teaspoon each, salt & pepper, then toss the cubed beef in the flour mixture
  until generously coated.
• 2 Melt the 2 tablespoon butter in a large skillet or frying pan over medium heat,
  then brown the 1 pound beef for stew and saute the chopped 1 cup yellow onion
  together. Then, transfer the beef and onions to the crockpot.
• 3 Next, use ½ a cup of beef broth to deglaze your pan, making sure to use your
  spatula to scrape the fond (all the brown bits) from the bottom. Pour the broth
  back into the crockpot.
• 4 Add all remaining 4 cups beef broth and vegetables to the crockpot (chopped 4
  medium carrots, 3 ribs celery, 1 tomato, and 1 russet potato). Cover with the
  lid and cook on high for 4-5 hours, or low for 8-9 hours.
• 5 Before serving, make a slurry with 2 tablespoon corn starch and 2 tablespoon
  water and whisk it into the soup to thicken it. You may add more as needed to
  reach your desired consistency.
• 6 Cover the stew and let it cook for 10 more minutes to get rid of any starchy
  taste, then season with salt and pepper. Allow your beef stew to cool slightly
  before serving.

Nutrition Info