Ingredients

The following ingredients have 4 Servings
  • 2 to 3 lb beef stew
  • salt and pepper to taste
  • 5 to 6 medium potatoes (peeled and chopped into even chunks)
  • 4 carrots (peeled and chopped into even chunks)
  • 1 package dry onion soup mix
  • 1 tbsp garlic (minced)
  • 32 oz box beef broth
  • 6 oz can tomato paste
  • 1 tbsp worcestershine sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 bay leaves
  • 1/4 cup flour

Instruction

  • Add all the ingredients, except the flour, to the Crockpot.
  • Cook on high for 5 to 6 hours.Tip: To cook the stew overnight or while you’re at work, use the low setting for 8 to 10 hours.
  • In the last half hour, take out a half cup of broth and mix it with the flour to make a roux.
  • Pour the roux back into the stew and cook for another 30 minutes.Tip: If the stew is still too watery, add more flour, a little at a time to thicken.
  • Remove the bay leaves.
  • Serve with crusty bread, dumplings, or your choice of vegetables.Tip: If you’re not ready to eat, you can leave the Crockpot on warm for a further hour or so if needed.