Warm up this winter with a nice big bowl of my Hearty Roasted Vegetable Beef Stew!  This is a great add to your list of slow cooker recipes.

It’s 2014 and the kids are back in school today, yippee!!  Ok, maybe that’s a little harsh, we had a great Christmas break, but after 2 weeks off of school, this mama is ready for them to be back today  Hope your new year is off to a beautiful start.  I am focusing on hitting the gym everyday with my husband first thing in the mornings.  I am not cutting anything out of my diet because that makes me a very grumpy human being, but will be eating better this year while still enjoying my favorites.

I’ve got a killer Hearty Roasted Vegetable Beef Stew for you today.  It’s slow cooked and warms the soul.  You’ve got to try this over mashed potatoes.  Instant comfort food!

Hope you enjoy!

 

Start by roasting your favorite vegetables.  I chose a colorful bag of carrots, brussels sprouts, onions, potatoes and celery.  Use whatever vegetables you enjoy.

 

Place your beef into a large Ziploc and shake with flour mixture before browning.

 

Make sure to shake off excess flour from each piece of beef.

 

Brown your beef in a couple tablespoons of bacon drippings if possible, or olive oil works too.

 

Transfer browned beef and roasted vegetables into slow cooker.  Look at all of those colors!!

 

Add your broth and roux then let her slow cook until fabulous.

Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes

Prep time: 30 min | Cook time: 4-6 hours | Total time: 6 hour 30 min

Ingredients

  • 1 pound carrots, peeled and cut into 1 inch pieces
  • 1 large onion, coarsely chopped
  • 3 cups halved brussels sprouts
  • 1/2 pound fingerling potatoes or potato of choice cut into 1 inch pieces
  • 5 stalks celery, cut into 1 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Lawry’s Garlic Salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds stew meat of choice
  • 1 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons bacon drippings or extra virgin olive oil
  • 32 ounces broth of choice, I used chicken broth
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 cups broth of choice
  • 1/2 teaspoon dried thyme

Directions

  1. Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
  2. Place Place all of your cut vegetables onto prepared baking sheet, use 2 if necessary. Bake for 20 minutes, or until slightly softened. Vegetables will cook more in the slow cooker.
  3. Place beef into large ziploc with flour, salt and pepper. Shake to coat all pieces.
  4. Heat large dutch oven over medium heat with bacon drippings (preferred) or olive oil. Brown flour coated beef pieces in hot pan to brown both sides, about 5 minutes per side. Transfer browned beef to slow cooker placed on low setting. Add roasted vegetables and broth.
  5. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in broth. Continue whisking until thickened. Stir in dried thyme then stir into slow cooker. Let cook for 5-8 hours until beef is fork tender. Season to your liking. Serve warm over mashed potatoes or just by itself in a bowl.

Makes 10-12 Servings