Slow Cooker Beef Stew
2.5 lb beef chuck roast (trimmed and cut into 1 – 2 inch chunks)
1/3 C flour
2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp Italian Seasoning
1 med. onion (cut into large chunks)
4 cloves garlic (minced)
6 TBSP tomato paste
4 med Russet potatoes (peeled and chopped into 1 inch chunks)
3 medium carrots, peeled and cut into slices
2 ribs celery, chopped
1–2 tsp Worcestershire sauce
2 tsp Italian Seasoning
1 bay leaf
5 C beef broth
water (enough to cover the vegetables)
2 TBSP fresh chopped parsley (garnish)
Salt and pepper (to taste)
Add the flour, salt, pepper, onion powder and Italian seasoning into a large ziploc bag.
Add the beef chunks.
Shake the ziploc bag well to make sure that the beef chunks are well coated.
In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. (Meat will not be cooked through.)
Transfer browned meat to a slow cooker.
Add the tomato paste to the slow cooker over the beef.
Add the potatoes, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth.
Stir to combine.
Add water – if needed to cover the vegetables.
Cook on low for 5 to 7 hours or high for 3 to 4 hours.
Stir about half way through.
Continue to cook until potatoes are tender and meat is cooked through.
Add salt and pepper if necessary.
Serve hot with fresh parsley.