Slow Cooker Beef Stew - Fall is Coming

It's really starting to feel like Fall here in North Texas!!!! We finally had a decent cold front come through and our temps dropped a bit. The high has been in the 60's and it's been in the 40's at night. Let's keep our fingers crossed that it will last. I'm always jealous when other states get fall weather so early in the year. 

I'm sure it's not early for y'all, but it just seems that way for us Texans. We never really get to enjoy spring or fall it usually just flies right by and goes straight to winter and then back to summer again. Oh how we long for the changing of the seasons. 

When the temperature starts to drop, I get bitten by the fall bug and that's exactly what happened to yesterday. I was on the fence about making a homemade soup or stew, but in the end I went with this Slow Cooker Beef Stew.  

This recipe is pretty much a fix it and and forget it kind of meal. Normally I use the beef stew seasoning packet that you get at the grocery store, but when I got started I realized I didn't have any on hand, so I just used what I had in my pantry. In the end I thought it turned out really good.  I'm keeping my fingers crossed that the cool days will last, but I wont hold my breath, because it is Texas and the weather can change in a blink of an eye. 

 

Slow Cooker Beef Stew

2 - pounds stew meat or chuck roast (cut in 1/2 to 1-inch cubes)
2 - tablespoons oil (olive, canola or vegetable)
5 - 6 carrots, peeled and cut into chunks

3 - 4 medium potatoes, cut into 1 inch cubes
1/2 - cup onions, cut into small pieces
1 - cup frozen mixed vegetables
1 -10 1/2 oz can beef broth
1 - 14 oz can diced tomatoes (do not drain)
1/2 - cup tomato sauce
1 - cup water
1 - bay leaf
pinch of ground thyme or a sprig of fresh rosemary
1/4 cup country bobs all purpose sauce
2 - teaspoons Paula Deen's House Seasoning
2 - tablespoons cornstarch
2 - tablespoons water 

Heat the oil in a large skillet over med-high heat. You want to get the skillet nice and hot. Add the stew meat and brown on all sides. When the meat is browned add to a 6 quart crock pot. 

Add beef broth, diced tomatoes, tomato sauce, water,  country bobs sauce, bay leaf and onions. Stir to combine. 

Turn the slow cooker to high and cook for one hour then add the potatoes, carrots, frozen mixed vegetables and seasoning. Turn the slow cooker to low and cook for for an additional 5-6 hours. 

On the last hour of cooking add 2 tablespoons cornstarch to a small bowl and add  2 tablespoons of water, mix to form a thin paste. 

Add the cornstarch mixture to the slow cooker and gently mix. Continue cooking the last hour.

Remove bay leaf and fresh rosemary before serving. We serve our stew over white or brown rice.

servings: 6-8