Crockpot Beef Stew

A classic beef stew. I like to make it with the vegetables in fairly large pieces, but you can chop them up as small as you’d like.

Hands-on time: 10 minutes; Start to finish time: 5-6 hours

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 lb. beef stew meat, cut into 1-2” cubes
• 2 tablespoons flour
• 2 potatoes, peeled and cubed
• 1 onion, peeled and cut in to large chunks
• 3 carrots, peeled and sliced into 1” slices
• 3 stalks celery, cleaned and sliced
• ½ cup red cooking wine
• 1 cup beef stock
• 1 can diced tomatoes (14.5 oz)
• 1 bay leaf
• ½ teaspoon dried thyme
• 2 teaspoons cornstarch

Directions

1. Toss meat with flour; add to crockpot.
2. Add in vegetables; stir to mix.
3. Combine remaining ingredients except cornstarch and mix well.
4. Pour over the meat and vegetables.
5. Cover and cook on high 4-5 hrs; medium 6-7 hrs.
6. About 1/2 hour before serving, take out about 1/2-1 cup of liquid.
7. Whisk in cornstarch and add back to stew.
8. Cook for an additional 15-30 minutes to thicken.