Crockpot Beef Stew

The BEST Crockpot Beef StewCrockpot Beef Stew


4 TBSP olive oil

2 tsp minced garlic

2 lbs trimmed beef chuck, cut into 1-2-inch cubes, patted dry with paper towels

about 1/4 cup of flour {tossed with meat to coat}

10-15 small red potatoes {mine were pretty small, I used 14, cut into 1/8ths since I was serving it to small children}

1 medium onion, chopped

2 cups sliced carrots {about 3 good sized carrots}

2 cups sliced celery {about 2-3 stalks}

1 cup of red cooking wine**

1 cup beef stock or canned beef broth

1 can diced tomatoes, drained {14.5 oz}

1 bay leaf

1/2 tsp dried thyme

1 tsp dried parsley

1/2 tsp allspice

8-oz container of sliced mushrooms {optional}

meat tenderizer and about 2 tsp cornstarch

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