Crockpot Beef Stew

  • 2 lbs. beef roast, trimmed and cubed
  • 1/2 c. flour
  • 3 T. olive oil -- I like to use garlic and rosemary-infused oil
  • 1 medium onion -- chopped
  • 4 carrots -- sliced
  • 3 stalks celery -- sliced
  • 2 cloves garlic -- minced
  • 2 bay leaves
  • 1 tsp. salt
  • 1 tsp. lemon juice
  • 1 tsp. Worchestershire sauce
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 4 c. water

Dredge the meat in the flour and brown it evenly in the oil over medium-high heat. Transfer the meat to your crockpot liner. (If your crockpot does not have a removable liner, place the meat in a large sealable container.) Add the remaining ingredients, except for the water. Cover tightly and refrigerate overnight.

In the morning, add the water and stir. (Or transfer the ingredients to your crockpot and add the water and stir.) Cover and cook on the LOW setting for 10 to 12 hours or on the HIGH setting for 5 to 6 hours. Discard the bay leaves before serving.

  • Yields: 8-10 servings
  • Preparation Time: 15 minutes plus 5-12 hours unattended cooking time
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