Fall Beef Stew

Tried and True- this is one delicious beef stew!

My favorite part is that I can put it together the night before or even in the morning, turn the crock on low and it does the "stewing" all day turning in to a hearty meal in time for dinner. Serve it over a bed of mashed potatoes or with cheese biscuits and it's heaven!

Recipe by: Family Fresh Meals

The Best Crock-pot Beef Stew 

Ingredients

2 pounds beef stew meat, (cut into bite-sized pieces) Don't cut off all the fat, it melts off creating soft meat pieces and delicious flavor.
1 tsp Salt 
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth (or more if you like your stew soupy)
2 Tablespoons Worcestershire sauce 
2 cups chopped carrots
4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cup frozen corn
1/4 cup flour (optional)
1/4 cup water (optional)

Directions:

1.  Combine beef, celery, carrots, red onion, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crock-pot for this stew.  Cook on LOW for 10 hours or on HIGH for 6-7 hours. Once almost done- throw in the frozen corn, cook for 30 minutes.

 2.  (Optional, but not necessary) About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crock-pot. Mix until well combined. This will add a nice thickness to the stew.