Beef Stew - Crock-pot version
1 medium onion, thinly sliced
2-3 cups carrots, peeled and large chopped
2-3 stalk celery, large chop, with tops
1 can plain diced tomatoes with juice
4-5 cloves garlic, peeled and chopped
1 Tablespoon real bacon bits or equivalent
1 Tablespoon Worcestershire sauce
a 6-inch stalk fresh rosemary
2 bay leaves
1 - 1 1/2 pounds beef cut into 2-inch cubes*
about 1/2 cup all purpose flour
Salt and Pepper
1 can beef broth plus 1/2 cup water
4-5 medium potatoes, peeled and cubed
3/4 cup frozen peas
- Combine the first 9 ingredients in the Crockpot. Turn pot to high and continue.
- Heat a sauté pan with some coconut oil in it. Drudge beef in flour seasoned with salt and pepper and sear meat in hot pan until brown. Remove beef, add to Crockpot.
- Deglaze pan with the beef broth and add the liquids to Crockpot. The liquids should come up to within 1 inch of the solids. If too low add a little chicken broth or water.
- Cover pot and cook for 4-5 hours on HIGH. About 3 hours before dinner, peel and cube potatoes. Add these to Crockpot with peas. Cover and cook an additional 3 hours or until all is tender.
- Remove bay leaves and rosemary. If a thicker gravy is desired, sprinkle top with 1-2 packages brown gravy mix. Stir into liquid, and return to simmer to thicken. Check seasoning after gravy mix as some can be salty. Alternately, if you don't want to use a mix, turn Crockpot to low, drain liquids from pot with a ladle or turkey baster. Make gravy as usual using these liquids, then return to Crockpot.
* can use any cut of beef, venison, etc. Steak tips work great too.
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