Crock Pot Beef Stew

2 lbs Beef Chuck or Stewing Beef

3 tbsp Flour

½ tsp Garlic Powder

3 tbsp Olive Oil

1 Chopped Onion

4 cups Beef Broth

1 tbsp Worcestershire Sauce

6 cups Peeled and Cubed Potatoes

5 cups Peeled Carrots cut into one inch pieces

1 cup Celery Stocks cut into one inch pieces

¾ cup Peas (optional)

4 tbsp Cornstarch

4 tbsp Water

Combine flour, garlic powder and add salt and pepper to taste. Toss beef into the flour mixture.

Brown the beef and onions in olive oil in small batches. Add some of the broth to the pan and scrape up any brown bits (de-glazing the pan).

Add all ingredients except peas, cornstarch and the water to a six quart slow cooker.

Cook on high for four to five hours or on low eight to nine hours. Beef should be tender when complete.

Mix cornstarch with the water to make a slurry. Stir the slurry slowly into the stew to thicken. You may not need all of the slurry if it seems to be getting too thick. Add the peas.

Cover and cook ten minutes and then serve.

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Crock Pot Beef Stew