Fast forward again to my third pregnancy and again I am watching my blood sugars and get a crazy bad craving for Beef Stew again! So this time I decided I had dog on better eat some Beef Stew! This recipe makes a very hearty and delicious stew with awesome and tender Beef. Give it a try on a cool day...or when your pregnancy cravings are driving you nuts.
|About 20 minutes before serving place the Flour and Chicken Broth in a bowl and whisk together well. Add that and the frozen Peas (no need to thaw) to the Crock Pot and stir well. Put the lid back on and continue cooking on Low.|
Easy Crock Pot Beef Stew Recipe
2 Lbs Beef stew meat, cut into 1 inch chunks and trimmed of fat
1 TBSP Canola Oil
2 Medium Onions, chopped into large bits
2 Celery, roughly chopped
4 Carrots, roughly chopped
10 Red Potatoes cut into Fourths
1 28 oz can Chopped Tomatoes
2 tsp Italian Seasoning
2 14.5 oz Cans Beef Broth
2 Bay Leaves
Salt & Pepper to taste
1/2 C Whole Wheat Flour
1/2 C Chicken Broth
Warm a large skillet over medium heat and add in the Canola Oil. Going in batches, season the Beef with a little Salt & Pepper, and brown the Beef on all sides. Place the Beef on a plate as you go.
Add the Chopped Veggies into the Crock Pot along with the Beef Broth, canned Tomatoes, Italian Seasoning, Salt & Pepper, Bay Leaves, and the Browned Beef along with any juices on the plate. Stir everything together really well. Set the Crock Pot to High, cover with the lid and cook for 1 1/2 hours.
Then set the Crock Pot to Low and cook another 7 1/2 Hours.
When there is about 20 minutes of cooking time left, Grab the Flour and Chicken Broth and whisk them together well. Add to the Crock Pot along with the frozen Peas and stir it up. Place the lid back on and finish the cooking.
Remove the Bay Leaves and Enjoy!