6-8 hours later, this is what you'll have. Savory, yummy... ah! Here's an addition step that I find very necessary. Spoon out about 1/2 cup of the broth and transfer to a small bowl.
Mix the broth with 2 tablespoons of cornstarch to make a thick slurry. Pour this back into the crock pot, stir, and cook for another 30 minutes.
This just makes the broth more thick and rich and smooth and yummy :)
Crock Pot Beef Stew
2 lb stewing beef, in cubes
1 Tablespoon olive oil
1/2 cup flour
2 medium onions, cut into chunks
4 carrots, chopped
3 medium potatoes, peeled and cut into chunks
Handful of green bean, cut into chunks
3 ribs celery, cut into chunks
1 28 oz can diced tomatoes, including juice
4 cloves garlic, minced
2 bay leaves
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
4 cups beef stock
2 Tablespoons cornstarch
In a large stock pot or pan, heat olive oil. Liberally season beef chunks with salt and pepper and dredge through flour. Sear floured beef chunks in olive oil for 2-3 minutes on each side. Transfer to crock pot. Pour beef stock into the pan to dredge up the bits left over from cooking the beef chunks. Add chopped onion, carrots, green beans, potatoes and celery to the crock pot along with the diced tomatoes, garlic, bay, Italian seasonings, onion powder, garlic powder, paprika, salt, pepper and beef stock. Stir to combine. Cover and cook on low for 6-8 hours. After 6-8 hour, remove about a 1/2 cup broth from the crock pot and transfer to a small bowl. Combine transferred broth with cornstarch to make a slurry. Transfer back into the crock pot, stir to combine and cook for an additional 30 minutes to thicken broth. Remove bay leaves and serve hot. Enjoy!