Yield: 6 Servings
1 ½ lb stew meat, typically cut into 1-2 inch cubes
4-5 tablespoons vegetable oil
½ cup all purpose flour
4 medium potatoes, peeled and chopped into cubes
3 carrots, peeled and diced
1 small yellow onion, finely chopped
3 gloves garlic, minced
1 cup frozen vegetables, either corn, peas or green beans
1 bay leaf
48 ounces of low sodium beef stock, I recommend College Inn brand
Salt and pepper, to taste
2 tablespoons cornstarch
In a pie plate or other flat dish, add the flour and season with salt and pepper. Dredge the beef stew cubes in the flour mixture, coating thoroughly and set aside. Heat 2 tablespoons of oil in a large skillet and sauté the carrots and onions for a few minutes until they are crisp tender. Add in the minced garlic and sauté for an additional minute. Remove carrots, onions and garlic from skillet and add to the Crockpot. In the same skillet, add more oil and slowly add the beef stew cubes that have been dredged in flour, in batches and cook until lightly browned all around. When browned, place the stew meat in the Crockpot, adding the potatoes, frozen vegetables and bay leaf.
Cover with beef stock, about 48 ounces, depending on the size of your Crockpot. Cook on low heat in the Crockpot for approximately 8 hours or on high heat for about 4-5 hours. When the stew meat, carrots and potatoes are tender, you will need to thicken the stew. Combine the cornstarch with a small bit of water (approximately 2-3 tablespoons) and stir until blended with no lumps. Turn the Crockpot to high and drizzle the cornstarch mixture into the stew, stirring well. Continue to stir the stew mixture until it has thickened. Remove from the Crockpot and serve with a green salad and some hot biscuits.