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This stew is a little different than the ones I’ve done in the past. I don’t know why I never thought to add green beans to the stew. Overall there’s a good flavor, we just had to add a little additional seasoning to it.

My helper in the kitchen today learned how to use the peeler and got to cut up all the carrots for the stew.

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Crockpot Beef Stew

(Adapted from Jo Cooks)


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1 tbsp olive oil

3 lb beef, fat trimmed and cut into 1 inch cubes, I used sirloin tip roast

4 cups beef broth, or chicken broth

1 tsp Worcestershire sauce

3 tbsp tomato paste

salt and pepper to taste

1 tbsp smoked paprika

1 tsp cumin

1 tbsp dried oregano

¼ cup to ½ cup all-purpose flour

1 onion, chopped

5 cloves garlic, minced

6 medium potatoes, peeled and cut into cubes

2 medium carrots, peeled and cut into slices

1 cup green beans, frozen or fresh, ends trimmed and cut in half

¼ cup all-purpose flour (optional)


Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed.


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Heat the olive oil in a skillet over medium-high heat. Add beef to the skillet and brown on all sides. You will have to do this in a couple batches since you don’t want to crowd the meat.


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Add the broth to the skillet and scraping all the brown bits with a wooden spoon. Add Worcestershire sauce, tomato paste, salt, pepper, paprika, cumin and oregano to the skillet and stir everything together, bring to a boil and remove from heat.


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Add the chopped onion, garlic, potatoes, carrots and green beans to your crockpot. Add beef and the broth we made earlier. Stir everything together.


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Cook on low for 8 to 10 hours or high for 5 to 6 hours.


If you prefer your stew a bit thicker, one hour before the stew is finished, take ¼ cup of flour and whisk it together with some of the sauce from the crockpot, about a cup or so. Then pour this mixture back in the crockpot, stir and let it cook for the remainder of the time.

Garnish with freshly chopped parsley before serving.

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