Name: The Best Crockpot Beef Stew
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 6-8 servings
Ingredients: 2 pounds beef rump roast, (cut into bite-sized pieces); 1 tsp Salt; 1 tsp pepper; 1 medium red onion, finely chopped; 2 celery ribs, sliced; 2-3 cloves of garlic, minced; 6oz can tomato paste; 32oz beef broth; 2 Tablespoons Worcestershire sauce; 2 cups baby carrots carrots; 4-5 small red potatoes,cut into bite-sized pieces (about 3 cups); 1 tablespoon dried parsley; 1 teaspoon oregano; 1 cups frozen peas; 1 cup frozen corn; ¼ cup flour; ¼ cup water

Scale

Ingredients

2 pounds beef rump roast, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium red onion, finely chopped
2 celery ribs, sliced
2–3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4–5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
¼ cup flour
¼ cup water

Instructions

Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

Nutrition

Serving Size: 1 cup
Calories: 543
Sugar: 52.7g
Sodium: 573.2mg
Fat: 20.3g
Saturated Fat: 8.1g
Unsaturated Fat: 8.6g
Trans Fat: 1g
Carbohydrates: 61.6g
Fiber: 8.8g
Protein: 30.1g
Cholesterol: 74.8mg