Crock-Pot Cooking: Beef Stew

Over the weekend I made two dinners in my trusty old crock pot. The Saturday night Beef stew was AMAZING and I had to share!

Ingredients:

• 6 medium Yukon potatoes, quartered
• 4 medium carrots, cut to 1"
• 3 medium onions, quartered
• Salt and freshly ground pepper
• 1 Cup all-purpose flour
• 2-3 pounds beef chuck, fat trimmed and cut into 1" pieces
• 2T Olive Oil
• 1 1/2 Cups beef broth
• 2t dried thyme leaves
• 2 Cups frozen peas, defrosted
• 2 Cups frozen corn, defrosted

Directions:

• Combine potatoes, carrots, onions, 1t salt, 1/2 t pepper in the crock pot. Toss veggies to distribute seasoning
• Add 2t salt, 1t pepper, and flour to a large plastic bag and mix. Add the meat to the flour, toss to coat, and shake off excess flour
• Heat oil in a large skillet over high heat. Add meat and brown on all sides. Transfer browned meat to crock-pot (I had to do two batches of meat)
• Deglaze the skillet with the broth and crape any bits from the bottom of the pan. Transfer liquid mixture to the crock-pot and add thyme. Cover and cook. (medium-6 hours or low-8 hours), until the meat is tender
• Add the peas and corn, mix and cook for 1 additional hour. Season with Salt and Pepper

ENJOY it is SUPER yummy!!!!!