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Crockpot Stew Recipe

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This recipe for Crockpot Stew is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb chuck roast cubed
2 1/2 T olive oil
Salt and Pepper
1 large yellow onion
3 med celery stalks chopped
4 cloves minced garlic
1 can tomato paste
3 C beef broth
1 T Worcestershire sauce
1 T Soy sauce
1 t thyme
3/4 t rosemary
2 Bay leaves
2 Bouillon cubes
1 1/2 lbs potatoes diced 1 1/2 in chunks
1 lb baby carrots
1 to 1 1/2 T cornstarch
1 1/2 c frozen peas
Directions:
Directions:
Trim roast and cut into 1 to 1 1/2 in cubes.
Put olive oil in skillet. Add roast cubes and salt and pepper generously. Brown roast. May have to remove some liquid as it browns. Don't discard keep for stew. Dice celery and onions. Put roast into crockpot. Add celery and onions to the pan and sauté. Add garlic, thyme, rosemary, tomato paste, Worcestershire sauce, soy sauce, 1 cup beef broth, bay leaves and 2 bouillon cubes to the pan. Heat for 5 minutes. Add diced potatoes and carrots to the crockpot. Pour pan ingredients over vegetables and beef in the crockpot. Add remaining 2 cups beef broth. Cook on low for 7-8 hours. Add frozen peas in the last half hour. Prior to serving mix cornstarch with 1/4 cup water and stir into stew to thicken.

 

 

 

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