Slow-Cooked Beef Stew

This is one of those recipes that are great for a lazy Sunday. I have a few secret flavor weapons that are sure to please! 

 Tips:

Veggie variety -  some classic beef stews add peas or corn; if this is something you like, toss them in. It literally cannot hurt. 

More stew - if you want to prepare this for a larger crowd, it is easily done. 

**This is a smaller batch that I prepared in a 3 quart slow cooker.**

Crock Pot Temperature: High or Low

Prep Time: 10 minutes

Crock Pot Cook Time: High for 4-5 hours

Low for 6-8 hours 

Servings: 8-9 cups

1/4 cup all purpose flour 

1-2 pound beef roast, cut into bite-sized pieces

2 cups beef stock

4 large potatoes, peeled and cubed

2 carrots, peeled and cubed

1 bay leaf

2 teaspoons Worcestershire sauce

1 teaspoon balsamic vinegar 

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon celery salt

1/4 teaspoon black pepper

Directions:

1) Place the 1/4 cup flour into a large bowl or plastic bag. Add in the beef and toss it in the flour until well coated.

2) Heat a medium saucepan over high heat. Add the meat (in batches if necessary) into the pan and brown the meat on all sides. Remove the pan from heat and place the meat on a plate. Place the plate of meat in the refrigerator until ready to add it to the slow cooker. 

3) Use some of the beef stock to scrape the browned bits from the bottom of the pan.

4) Add the beef stock and bits, potatoes, carrots, bay leaf, Worcestershire sauce, balsamic vinegar, rosemary, thyme, celery salt, and black pepper into a 3-quart slow cooker.

5) Cook the vegetables until they are tender (2-3 hours on high; 4-5 hours on low). 

6) Remove the plate of meat from the refrigerator and add it into the slow cooker. Cook until the meat it heated through and the sauce begins to thicken.

7) Remove the bay leaf and enjoy!