This hearty beef stew cooks completely in the crock-pot all day and is chock full of fall-apart-juicy beef, and tender harvest vegetables.---The perfect way to warm up on a chilly winter evening!
Prep Time 10minutes
Cook Time 6hours
Total Time 6hours10minutes
Servings 8-10 servings
2lbs beef chuck roast, cut into 1/2 in cubes
1/3cupwhite whole wheat flour
3cupsRusset potatoesdiced into 1/2 in pieces
1large onionroughly chopped
1can28 oz diced tomatoes
2tablespoonsminced fresh parsley
Salt and pepper to taste
In a large bowl, combine beef cubes and flour. In a medium saucepan over medium-high heat, saute beef in oil stirring occasionally until beef is slightly browned, 5-10 minutes. (beef will not cook entirely)
Place beef in a 3-qt slow cooker. Add carrots, celery, potatoes, onion, garlic, tomatoes, water, vinegar, and seasonings. Stir to combine.
Cook beef stew on low-heat 5-6 hours. Season with salt and pepper before serving.