This slow cooker beef stew will warm you right up this fall and winter with it’s tender pieces of meat and veggies in rich brown gravy.
- 1/2 Cup chopped Onions
- 1 Cup chopped Carrots
- 1/2 Cup chopped Celery
- 2 Tbs . Butter
- 2 Cups diced Potatoes
- 1 lb . Stew Meat
- 5 Cups Beef Broth
- 1/4 Cup Flour
- Melt butter in a frying pan until it starts to sizzle. Add the onions, carrots, and celery to the pan. Sweat the vegetables for about 3 minutes. Onions and celery should be starting to turn translucent, but should not be cooked through. Remove vegetables from heat and dump them into a 2 quart slow cooker.
- Using the same pan, brown the stew meat over medium high heat. Once browned, stir the flour into the meat. Add 3 cups of the beef broth a little at a time until all the flour is absorbed and the gravy is smooth. Simmer for about 5 minutes. Remove from the heat and pour into the slow cooker.
- Stir the potatoes and remaining 2 cups of beef broth into the slow cooker. Cook on high for 4 to 5 hours. At first the gravy with seem like it is too thin, but don’t worry, the gravy will thicken more as it cools.
Keywords: beef stew, stew, crockpot, slow cooker