Beef Stew Crock Pot

Fall is here and I can feel that slight chill in the air! Both fall and winter always bring on the craving of good old comfort food. One of my absolute favorite is a crock pot beef stew. Chris and I would prepare it in the morning and enjoy the delicious smell of it cooking all day long. Here is how I make mine:

• 2 lbs of stewing beef, cut into 1 inch cubes
• 1 medium sweet onion, cut into 1 inch pieces
• 4 carrots, chopped
• About 15 unpeeled mini-potatoes, cute into halves or quarters if they are large
• We personally like the mixed potatoes of yellow, red, and purples that you can get at Costco
• 2 cans (28 oz total) diced tomatoes
• 1/2 Tbsp Italian seasoning
• 2 cloves of garlic, minced
• 2 Tbsp of chili paste (optional or decrease the amount for less spiciness)
• 3 cups of reduced sodium beef broth, divided
• 1 can (15 oz) corn
• 3 medium bell peppers (1 red, 1 yellow, 1 orange), chopped in 1 inch pieces
• 1/2 cup all-purpose flour
• Salt and pepper to taste

Fill your crock pot with the sweet onion, carrots, potatoes, diced tomatoes, Italian seasoning, garlic and chili paste. Over medium-high heat, heat olive oil and brown the beef in small batches at a time and transfer the meat into the crock pot. Pour 2 cups of the reduced sodium beef broth over the mixture and gently stir. Cover and cook on low for about 8-10 hours.

In a small bowl, mix 1 cup of reduced sodium beef broth and flour until you create a smooth paste. Add to the stew along with the corn, bell peppers, salt and pepper about 30 minutes before serving.

Finally, eat and enjoy!

~Hong