Welcome to Crock Pot Tuesday!
Today, I had my dad over for lunch. We enjoyed this very flavourful stew that was super easy to make! Served with fresh warm biscuits and a cup of warm apple cider, this dish is sure to warm everyone's heart on a dreary day! Enjoy!
1 tablespoon of olive oil
1 1/2 pounds beef for stew
1 quart (32 ounces) canned or stewed tomatoes undrained
6 carrots, cut into 1 inch pieces
3 medium potatoes, cut into 1 inch pieces
3 stalks of celery, chopped (about 1 cup)
1 medium onion, sliced
1 cup apple juice
2 tablespoons dried parsley flakes
1 tablespoon dried basil
2 teaspoon salt
1 clove garlic, minced
1/2 teaspoon black pepper
2 bay leaves
1/4 cup all purpose flour (optional)
1/2 cup warm water (optional)
1. Heat oil in large skillet over medium - low heat. Brown stew meat on all sides. Drain excess fat
2. Place browned meat and remaining ingredients except flour and water in crock-pot slow cooker. Mix well. Cover; cook on HIGH 6 to 7 hours
3. Before serving, thicken gravy if desired. Combine flour and warm water in small bowl. Stirring well until all lumps are gone. Add mixture to liquid in Crock Pot. Cook 10-20 minutes or until sauce thickens. Remove and discard bay leaves before serving.
**Did you like this recipe? why not leave us a comment?!**
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