Crockpot Beef Stew

The perfect meal to have cooking on a busy day!

Ingredients:

• 2 lb beef stew meat

• 1 onion; chopped

• 4 cloves of garlic; minced

• Baby carrots chopped in half (I used a little more than half of 1 16 oz bag)

• Baby potatoes chopped in half (same amount of carrots)

• 1 1/2 cups chopped celery (cut same size as potatoes & carrots so everything cooks evenly)

• 3 cups beef broth

• 2 tablespoons brown sugar

• 2 tablespoons dijon mustard

• 1 tablespoon soy sauce

• 1 tablespoon Worcestershire sauce

• 2 tablespoons + 1 teaspoon dried Rosemary

• 1 tablespoon + 1 teaspoon dried thyme

• 1 tablespoon garlic powder

• Salt & pepper to taste

• 1/3 cup red wine

• Flour as needed (about 2-4 tablespoons)

Directions:

1. Season meat with salt, pepper, garlic powder and 1 teaspoon of rosemary and 1 teaspoon of thyme. Toss in flour to coat all pieces

2. In a large heavy bottomed skillet heat up 2 tablespoons of olive oil on medium heat, sear the meat on all sides. Remove from skillet & transfer to crockpot with chopped carrots potatoes and celery

3. To the same skillet, add more olive oil as needed, cook onions and garlic, add seasonings, then add in remaining ingredients

4. Simmer for 3 minutes then pour into crock pot

5. Cook on high for 4 hours or low for 8 (mine was good to go after 6 hours on low but the more time the better!)

6. To thicket the stew, add in a cornstarch slurry (2 tablespoons of water mixed with 2 tablespoons of cornstarch). After you pour in the slurry, stir, cook for 5 more minutes then serve and enjoy!