On cold winter days, I’m always in the mood for soups, chilis, and stews! This stew is so wonderful, and an added bonus is that it cooks in the crock pot all day. The meat is super tender and the flavors are perfectly blended.
1-2 pounds of beef stew meat, cut in chunks
¼ cup cornstarch
¼ tsp pepper
¾ tsp salt
1 tsp. minced garlic
1-2 bay leaves whole
¾ tsp. Paprika
1 tsp Worcestershire sauce (look for gluten free if needed)
1 medium onion, chopped fairly large
3 large potatoes, diced
4 carrots, sliced
2 stalks of celery, chopped
1 ½ cups beef broth or stock
Put raw meat in bottom of crock pot. Dump the cornstarch and salt and pepper over the meat, and stir until meat is well coated. Add all remaining ingredients and stir. Put lid on and cook on low for 10-12 hours or on high for 4-6 hours. Remove bay leaves. Stir and serve.
Don’t have corn starch on hand or no need for gluten free? Use ¼ cup flour in place of the starch.
Like your stew with a bit more liquid? After cooking, add in more beef broth to your liking.
Don’t want to peel and slice carrots? Use 1 ½ cups of whole baby carrots.
Need to plan in advance? The night before, prepare everything in the crock pot with meat on the bottom. DO NOT stir. Cover and place in fridge. In the morning, take crock pot out of the fridge, stir the contents and put in cooking bowl of crock pot. Cook according to the above directions.