Slow Cooker Beef Stew
Author: Sugar n' Spice Gals
Recipe type: main
- 1 onion, chopped
- 6 medium potatoes (I used yellow)
- 6 carrots peeled and sliced into 1 inch pieces.
- 1 pkg. fresh mushrooms
- 4 celery stalks, chopped
- 3 Tbsp. olive oil
- ½ cup flour
- 1-2 tsps. Lawry's Season salt (I tend to like a little more salt)
- 1 tsp. pepper
- 1 Tbsp. dried parsley flakes
- 1 can beef broth
- 1½ cups water
- 1 pkg. Liptons dry onion soup
- ¼ cup warm water
- 2 Tbsp. flour
- In a large crock pot, place the chopped carrots, potatoes, and celery into the bottom of the pot.
- Put the ½ cup flour, season salt and pepper into a large ziploc bag. Add the cubed stew meat and shake the bag till all the meat is covered.
- Heat the olive oil in a large frying pan and cook the meat till browned.
- Move the meat to your crock pot and place on top of the vegetables. Meanwhile, fry the onion in the same frying pan till slightly tender.
- Add the onion to the crockpot.
- Sprinkle the onion soup over the top of the vegetables.
- Pour the broth and water over the onion soup making sure to cover all of it.
- Sprinkle the parsley flakes over the top.
- Cook on low for 6 hours.
- When there is about 1 hour left, slice the mushrooms and add them to the stew.
- After the mushrooms have cooked, add the thickening.
- To thicken the stew, mix the warm water and flour together in a small bowl. Add the thickening to the stew and stir in.
- Cook for another 15-20 minutes.