Name: The Best Crockpot Beef Stew
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Ingredients: 2 pounds beef rump roast, (cut into bite-sized pieces); 1 teaspoon salt; 1 teaspoon pepper; 1 medium red onion, finely chopped; 2 celery ribs, sliced; 2-3 cloves of garlic, minced; 6 oz can tomato paste; 32 oz beef broth; 2 tablespoons Worcestershire sauce; 2 cups baby 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

Ingredients

Scale

2 pounds beef rump roast, (cut into bite-sized pieces)
1 teaspoon salt
1 teaspoon pepper
1 medium red onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 tablespoons Worcestershire sauce
2 cups baby 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

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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.

Prep Time: 10 mins
Cook Time: 10 hours
Category: Mains