Crockpot Beef Stew

Hey there in today’s feature we’ll discuss Crockpot Beef Stew.

I hate to say it but, winter is coming and I got a hearty stew packed full of flavor for you. Best thing about this stew is it’s cooked in a crockpot. set it & forget it.

Crockpot Beef Stew:

Start with a chuck roast & cut into cubes,  place in a large bowl. Sprinkle with salt/pepper and flour, tossing to coat. Heat oil in a cast iron skillet over medium heat, then brown the meat in batches. Once browned toss into crock pot.

Next, pour in beef broth along with tomato paste & Worcestershire sauce into crockpot & cook on high for about 4 hrs.

Next reduce the heat on crockpot to low, and add garlic, thyme, celery, onions, carrots, bay leaves, & potatoes along with beef bouillon. Cook on low for about 3 hrs or until desired tenderness of veggies. Toss in frozen peas at the very end as it won’t take those long to cook. Grab you a ladle & soup bowl. Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Crockpot Beef Stew Ingredients:

*   2 1/2 pounds boneless chuck roast
*   1 teaspoon kosher salt
*   1/2 teaspoon ground black pepper
*   1/4 cup white whole wheat flour or all-purpose flour
*   3 tablespoons extra-virgin olive oil
*   1 large yellow onion
*   3 celery stalks
*   2 cloves garlic
*   2 tablespoons tomato paste
*   1 tablespoon Worcestershire sauce
*   4 large carrots
*   2 medium red potatoes
*   2 bay leaf
*   1 tablespoons of beef bouillon
*   2 teaspoons of dried thyme
*   5 cups of beef broth
*   1 1/2 cups frozen peas no need to thaw