Autumn Beef Stew Recipe

Ingredients for Autumn Beef Stew

• Red Potatoes
• Carrot
• Onion
• Lean Stewing Beef
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon salt
• Dried Parsley Flakes
• 1 teaspoon celery seed
• Dried Thyme
• 1/2 teaspoon black pepper

How to Make Autumn Beef Stew

1. Peel and chop 2 lbs potatoes into 1-inch cubes. Chop 1 lb carrots into 1-inch pieces. Roughly chop 1 large onion.
2. Place potatoes, carrots, and onion in a 5-quart slow cooker.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Brown 2 lbs beef stew meat in batches, ensuring not to overcrowd the pan. Set aside.
4. Transfer browned beef to the slow cooker using a slotted spoon.
5. Add 2 tablespoons all-purpose flour to the skillet drippings and whisk constantly until blended. Cook and stir for 1-2 minutes until lightly browned.
6. Gradually whisk in 2 cups beef broth into the flour mixture, ensuring no lumps remain. Bring to a boil and cook, stirring constantly, for 2 minutes, or until thickened.
7. Stir in 1 teaspoon salt, 1 tablespoon dried parsley, 1 teaspoon celery seed, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
8. Pour the thickened broth over the beef in the slow cooker.
9. Mix all ingredients thoroughly.
10. Cover and cook on low for 8-9 hours, or until the beef is fork-tender and the vegetables are soft. Optional: add 1 cup frozen peas during the last 30 minutes of cooking.