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Beef Stew. So good. This recipe is just the perfect balance of flavor and savory goodness. The meat becomes so tender after cooking for over 8 hours.

But the key to getting an awesome gravy is making a roux before serving – about 30 minutes before you want to sever, get some butter in a small sauce pan melted. Add some flour and whisk for about 5 minutes or until it starts to turn a nice brown. Scoop out about a cup of the liquid from the stew and put it in the sauce pan. Whisk it good until it is well mixed, bubbly and thick. Then pour the contents of the sauce pan into the slow cooker with the stew and mix it in well.

You now have the perfect beef stew. Enjoy!

Slow Cooker Beef Stew Recipe:

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Slow Cooker Beef Stew

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: 6

Author: Brittany Kline

Ingredients

1 1/2 lbs. Stew Beef
1 medium onion finely chopped
2 cloves of garlic
2 celery stalks chopped
6 oz. can tomato paste
1 carrot copped into bite-sized chunks
3 beef boullion cubes & 3 cups of water or 3 cups beef broth
1 tsp salt
1 tsp black pepper
2 Tbsp Worcestershire sauce
1/2 tsp black pepper
1 Tbsp dried parsley
3 Tbsp flour or gluten-free flour
3 Tbsp butter
2 large potatoes chopped into bite-sized pieces

Instructions

Place all ingredients except the flour and butter in a slow cooker and cook for 8-10 hours on low.
minutes prior to serving:
- melt butter in a small sauce pan
- add flour and whisk continuously for about 5 minutes or until it starts to turn a light brown.
- take 1 cup of the liquid from the slow cooker and add it to the sauce pan.
- continue to whisk until it starts to bubble and thicken.
- add contents of the sauce pan into the slow cooker and stir into the stew.

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