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The Best Crockpot Beef Stew Recipe

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This recipe for The Best Crockpot Beef Stew, by , is from Koppert Family (and friends) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsey Koppert


2 pounds beef stew meat (cut into bite sized pieces)
1 tsp salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6 oz. can tomato paste
32 oz. beef broth
2 tbsps Worcestershire sauce
2 cups baby carrots
4-5 small red potatoes, cut into bite sized pieces (approx 3 cups)
1 tbsp dried parsley
1 tsp oregano
1 cup frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot (6 oz or larger). Cook on LOW for about 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and water together in a small dish and pour into the crockpot. Mix until well combined. Next add in frozen peas and corn. Continue cooking covered for 30 minutes.

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