Crock-Pot Farmer Beef Stew

I used grass-fed beef and mostly organic ingredients - what a huge difference in flavor! I also flash boil the peas and carrots so that they stay crisp tender.

• Ready In: 6 hrs 20 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs beef stew meat, cubed
• 2  tablespoons olive oil
• 1  tablespoon minced garlic clove
• 4  celery ribs
• 4  russet potatoes
• 2  medium onions
• 2  cups water
• 3  beef bouillon cubes
• 2  tablespoons Worcestershire sauce
• 1  teaspoon ground pepper
• 1⁄2 teaspoon sea salt
• 2  bay leaves
• 1  teaspoon basil
• 2  tablespoons cornstarch
• 4  tablespoons water
• 2  cups  baby carrots
• 2  cups peas

Directions

1. Heat olive oil in a large skillet on med-high heat.
2. Add chopped garlic and beef, stirring with wooden spoon until beef is browned on all sides.
3. Add beef and garlic to crockpot.
4. Peel potatoes, cut into 1.5 inch thick slices, then halve the slices. Add on top of beef.
5. Peel onions, quarter and add to crockpot.
6. Place cleaned celery stalks on top of potatoes/onions.
7. Bring water to a boil, pour into measuring cup, add boullion, worcestershire sauce, salt, pepper, bay leaves and basil.
8. Mix well, then pour over meat and vegetables.
9. Cook on low for 8 hours, or high for 4-6 hours.
10. 30 minutes prior to serving, mix the cornstarch and water into a smooth paste, then stir into crockpot to thicken gravy.
11. 5 minutes before serving, either microwave carrots and peas or steam until crisp tender.
12. In large bowls, place servings of peas and carrots, ladle beef stew over veggies, taking care to remove bay leaves.