This stew is awesome because it’s a) totally delicious and b) super duper easy to make. One thing I love about crock pots (especially now that I’m only a partially-functional cyborg of a human being) is how easy meal prep is when you use a crock pot! Seriously: you just chuck the ingredients in there, give it a stir, return 7-10 hours later, and voila! Beef stew!
- 2 pounds of cubed beef (or 2 pounds of beef, cubed works too!)
- 2 cups of mirepoix
- 1 6-ounce can of tomato paste
- 2 cups of baby carrots
- 1 bag of frozen peas
- 1 bag of frozen corn
- 1 1/2 tablespoons of yellow mustard
- 6 cups of beef broth
- 2 teaspoons of garlic
- 1 tablespoon of dried parsley
- 1 teaspoon of oregano
- 1 teaspoon of ginger
- salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup of all-purpose flour
- 1/4 cup of water
Combine all of the ingredients – except for the flour and water – together in the crock pot. Stir lightly and then cook: either on high for 6-7 hours or on low for 10 hours.
After the time is up, combine the flour and water in a small mixing bowl. Stir until the ingredients are well-incorporated and then pour into the crock pot. Cook on low for 30 minutes to an hour, stir, and serve hot!