Crock Pot Beef Stew

Ingredients

• Beef chuck arm pot roast

  raw, separable lean and fat, trimmed to 1/8" fat, all grades

  4 lb or 1.81kg

• Whole wheat flour

  whole-grain

  6 tbsp or 45g

• Garlic powder

  1 tsp or 3g

• Olive oil

  6 tbsp or 81g

• Sweet onion

  raw

  2 onion or 662g

• V8 vegetable juice

  Campbell's, organic

  2 cup or 480g

• Beef broth

  canned, condensed

  8 cup or 1.98kg

• Worcestershire sauce

  2 tbsp or 34g

• Thyme

  1 tsp or 0.8g

• Rosemary

  2 tsp or 1g

• Potato

  raw, with skin

  6 cup, diced or 900g

• Carrots

  raw

  4 cup chopped or 512g

• Celery

  raw

  2 cup chopped or 202g

• Snow peas

  raw

  1 ½ cup, chopped or 147g

• Cornstarch

  4 tbsp or 31g

• Water

  4 tbsp or 59g

Directions

1. Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
2. Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
3. Add all ingredients except peas and cornstarch to a 6QT slow cooker.
4. Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
5. Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas. Cover and cook 10 minutes. Season with salt & pepper. (source: https://www.spendwithpennies.com/crockpot-beef-stew/)