In the Kitchen with Emmett: Crockpot Beef Stew

To make about 8 servings

Ingredients:

  • 1 Onion, diced
  • 2 pounds stew meat, cut into 1 inch cubes
  • 2 tablespoons Olive Oil
  • 6 Red Potatoes, quartered
  • 2 3/4 cups Vegetable Broth
  • 1 small can of Tomatoes, diced
  • 4 Carrots, sliced
  • 3 cloves Garlic, minced
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon dried Thyme
  • 1 teaspoon dried Rosemary Garlic
  • 1 teaspoon Paprika
  • 1 bay leaf
  • 1/4 cup all purpose flour
  • 2 tablespoons dried Parsley
  • Kosher Salt and Pepper, to taste

Directions:

  • Place beef, garlic, olive oil, flour, salt, pepper, and worcestershire sauce in crockpot.
  • After the beef is well-coated, stir in broth, potatoes, onions, carrots, tomatoes, Worcestershire sauce, Thyme, Rosemary, Paprika, & bay leaf until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Add parsley.
  •  Serve Immediately.