This recipe is a perfect go to meal. The veggies and meat can be put into a large freezer bag and put into the freezer for an easy week night supper in the crockpot or you can put everything right into a large dutch oven and put it in the oven for a lazy weekend meal. However you do it, it is slow cooked perfection!
What you will need.
2 lbs of beef stew meat (you can buy the already cubed kind or you could get a roast and cut it yourself)
8-medium carrots
1/2 stock celery
1-medium onion
2-cloves garlic
6-medium red potatoes
3 cups beef stock (I used the boxed stock this time because I had it in the pantry)
4 tbsp butter
4 tbsp flour
salt and pepper
1/2 cup frozen peas
1/2 cup frozen corn
What to do:
Chop carrots, onion, celery, garlic, potatoes and put into a large crock-pot and season with salt and pepper.
Season the meat and combine it with the veggies in the crockpot.
Take 2 of the cups of beef stock and pour over everything in the crock-pot. Turn on low and cook between 6 and 8 hours (until meat and veggie are very tender). You could also have it on high and it would take about 4 hours. When everything is finished cooking turn the crock-pot down to low.
In a large pan melt the butter and mix in the flour to make a rue (the thickener) cook the butter and flour mixture for a minute or two to cook out the flour taste.
Take all the liquid out the crock-pot and stir into the rue in the pan. Whisk everything together and add the remaining cup of beef stock until it becomes the consistency of gravy.
Add gravy back into the crock-pot with the meat and veggies and add the peas and corn.
It only needs to cook for a few more minutes, just until the corn and peas are thawed and cooked through. Serve with a nice hearty bread and ENJOY!
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