I found this delicious recipe from my assignment for this month's Secret Recipe Club. Loving Life is run by Kirstin, a woman of faith who lives with her husband in Southwest Washington, and loves to garden, read, and cook in her spare time.
I found quite a few recipes I wanted to try on her blog, such as Chocolate Quinoa Cookies, Peanut Butter Pound Cake, Quinoa and Veggie Bowl, and Baked Chicken Chimichangas to name just a few. But as soon as I seen her Hearty Crockpot Beef Stew, I knew I had found my recipe. Even though I am in Texas right now traveling, it has been chilly, so I knew I wanted something warm and filling. Beef stew does that perfectly, and this version couldn't be easier to make.
If you're looking for a hearty and easy recipe, that will warm you up on those chilly Fall and Winter nights, then this Beef Stew is for you.
Sadly this is the last group C reveal for the Secret Recipe Club. After more than 5 years, the club is closing it's doors. I've had so much fun being a part of this group and meeting so many great food bloggers. I will dearly miss our monthly party's.
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Hearty Crockpot Beef Stew
1 1/2 pounds beef stew meat, cubed
6-8 small yellow potatoes, quartered
3-4 carrots, sliced into coins
1 small bag frozen pearl onions (1 large onion, diced, may be substituted)
2 stalks celery, diced
3-4 cloves garlic, minced
1 teaspoon each of thyme, oregano, salt and pepper
4 cups beef broth
1 tablespoon Worcestershire sauce
1/2 small bag frozen peas
1/8 cup corn starch
1 cup warm water
Fresh parsley to taste, chopped (optional)
Place stew meat in the bottom of a 6 quart crock pot.
Layer potatoes, carrots, onion, celery, and garlic over the beef.
Sprinkle thyme, oregano, salt and pepper over vegetables.
Pour in broth and Worcestershire sauce.
Cover with lid and cook on low for 7-8 hours, or until beef is tender, adding peas during the last hour of cooking..
Whisk together cornstarch and water, and add to the crockpot, stirring gently to combine.
Replace lid and allow stew to continue cooking 5 minutes more.
Stir gently again and serve, topped with fresh chopped parsley if desired.
*I adapted Kirstin's recipe slightly by leaving out the mushrooms, corn, and wine due to allergies and taste preferences, and made it gluten free by using cornstarch instead of flour.
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