Looking for a great recipe for the chilly fall months? This is perfect for you! By adding a few simple ingredients to your crock pot, you can create a delicious dish with plenty left over to either freeze or save for meals during the week.
I originally found this recipe from Corey over at Family Fresh Meals. The one thing I love most about this recipe is that I had almost everything for it already in my fridge and cupboards so there’s nothing fancy required! I did make a few changes to the recipe. You’ll find them below.
Gather all of your ingredients together. You’ll need 2 cups of baby carrots or carrots cut into similar sizes, 1 pound of stew meat (the original recipe called for 2 pounds) cut into bite-sized pieces, 2 stalks of celery, 1 diced onion (I used regular onion. The recipe called for a red one), 1 teaspoon of salt, 1/2 teaspoon of pepper (original recipe called for 1 teaspoon), 3 cloves of minced garlic, 6 oz. can of tomato paste, 32 oz. container of beef broth, 2 large Russet potatoes (the original recipe called for 3-4 red potatoes), 1 tablespoon of parsley, 1 teaspoon of oregano, 1 cup of peas, 1 cup of corn (the original recipe called for frozen. I used canned.), 1/4 cup flour, 1/4 cup water.
Place all but the corn, peas, water and flour into the crock pot and set on either high for 6-7 hours of low for 10 hours.
About a half hour before you’re ready to serve the stew, add your corn and peas. Mix together the flour and water in a separate bowl and add to stew as well. Combine thoroughly by stirring. Continue cooking for a half hour and serve.
Crock Pot Beef Stew