Crockpot Beef Stew

By MKMILLION

Stew that can be done in crockpot or oven

Ingredients

• 2 to 3 pounds stew meat, cubed (Prefer to cut up a chuck roast)
• 1 or so cups of flour
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 2 tablespoons oil
• 1 pound pearl onion, frozen
• 1 pound new potatoes, halved
• 1/2 pound fresh mushrooms quartered
• 3 or 4 carrots, cut 1/2" thick
• 2 or 3 stalks celery, cut 1/2" thick
• 1 14 1/2 oz can diced tomatoes with juice
• 10 1/2 ounce can beef consommé
• 1 tablespoon worcestershire sauce
• 1 tablespoon parsley flakes
• 2 bay leaf, whole
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons quick cooking tapioca

Details

Servings 10

Preparation

Step 1

Crockpot directions
1. Season meat in mix of flour, salt, and pepper. Brown in oil (in batches if necessary)
2. Transfer to crockpot
3. Add remaining ingredients. mix well
4. Cover and cook for 8-10 hours on low

Oven directions
1. Season meat in mix of flour, salt, and pepper. Brown in pot (in batches if necessary) remove to plate.
2. Place veggies and canned tomatoes in pot and stir a
bit.
3. Return beef and any accumulated juices to pot.
4. Add consommé, worcestershire sauce, bay leaves, tapioca, salt, pepper, and parsley flakes
in pot. Stir to mix and bring to boil. Cover and place in 350 oven for a couple of hours until veggies are done.