Slow Cooker Beef Stew

Here in Canada there are certain signs that we use to determine if winter is getting close. These signs are indisputable facts of nature -- Canadian Geese fly south, many of our elderly follow them down to the southern States (although the geese have the added benefit of bypassing the pat downs and body scans at the airport ... I think), snow shovels are dug out of the basement and hung in the garage in preparation, snowblowers are tuned up and the mighty slow cookers come out. If we're going to have to deal with cold weather we're definitely going to need a hot, filling meal to get us through (a glass of wine never hurt either)! There's nothing like coming home to the smell of bread in the bread machine and this wonderful stew in the crockpot and knowing that all you have to do is serve it up!!

This stew is one of my comfort meals. I actually thought that I had posted the recipe already but when two friends of mine requested a stew recipe I found out that I hadn't posted it yet. So here it is!

This is a simple, yet filling meal that doesn't take much prep in the morning. There are two ways I make this stew and the only difference involves the taters. A) I parboil the potatoes. But usually, with 3 kids getting ready for school in the morning, time is of the essence. I usually opt for B) I don't parboil the potatoes but make sure that they are on the bottom of the crockpot and totally submersed in the liquid.

Tip: If you cut up your carrots, celery and onion the night before (keep the carrots and celery immersed in some cold water) it makes prep in the morning easy. Then it's just a matter of throwing it all together. 10 hours later you have a complete meal that goes really well with crusty bread to dip with. It's also perfect to reheat for lunch the next day.

2lbs stewing beef (1-inch pieces)
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
1 bay leaf
1 tsp paprika
1 tsp Worchestershire sauce
1 onion, chopped
1 (10.25oz) can beef broth (1 1/2 cups)
3 potatoes, peeled and cubed
4 carrots, peeled and sliced
2 celery stalks, chopped
1 cup frozen peas

Parboil the potatoes until almost tender.

Place meat in the slow cooker. In a small bowl, combine flour, salt and pepper. Pour flour mixture over meat and mix until meat is coated. Add remaining ingredients. Mix well. Cover and cook on LOW heat for 10-12 hours (or 6 hours on high). Stir thoroughly. Remove bay leaf and serve.

Yield: 6 servings

Picture From: Beth