Beef stew is one of those comfort foods that is so delicious when it is cold during the winter time.  I love crockpot stew because dinner is ready with no fuss!  It's like I have a personal chef!

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Place stew beef (approx. 1-1.5 lbs.)  in a large freezer bag with 1/4 cup of all purpose flour.  Toss beef until coated in flour.  Brown meat in a frying pan with 1 tablespoon of olive oil.  Sprinkle with salt and pepper.  Add beef to your crockpot.

 

You can also use left over cooked roast beef.  If using this as an option add the cooked roast beef to the crockpot at the beginning with the other ingredients.  If using cooked roast beef mix 1/4 cup of all purpose flour with 1-2 tablespoon of water to form a thick liquid.  Add this mixture to the crockpot at the beginning to thicken the broth as it cooks.  You can also use this mixture, if desired, to thicken the stew even more just prior to serving.  

 

In crockpot mix:

1 900ml carton beef broth

3 potatoes - cut into bite sized pieces 

1 onion finely diced

2 carrots thinly sliced

2 stocks of celery thinly sliced

1 clove garlic - minced 

1 tablespoon Worcestershire sauce 

1 tablespoon soy sauce

1 bay leaf 

1/2 teaspoon  thyme 

1 teaspoon balsamic vinegar 

1 teaspoon brown sugar 

1/2 teaspoon celery salt 

Salt and pepper to taste

Plus .... see notes below. 

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Cook on low for 8 hours.  One hour before the stew is ready add 1/2 cup of frozen corn and 1/2 cup frozen beans.  Remove bay leaf prior to serving.  We love this stew with garlic cheddar tea biscuits but fresh rolls or bread would be yummy too!  Enjoy!