Crockpot Beef Stew
2 lb., Beef Stew Meat, cubed/bite size pieces
1 Tablespoon, Olive Oil
1 large, White Onion, chopped
1 (8oz) package, Mushrooms, sliced
1 Cup, Carrots, chopped
1 Cup, Celery, chopped
2 Cups (about 4-5 medium sized), Potatoes, chopped
1 Jar (12 oz), Sun Dried Tomatoes in Oil, sliced/julienned
1 Can (14.5oz), Fire Roasted Tomatoes
Few good dashes, Worcestershire
1 Container (32 oz), Beef Stock, low sodium
1 Tablespoon, dried Parsley
1 Teaspoon, dried Oregano
1 Teaspoon, dried Italian Seasoning
1 Teaspoon, Garlic Powder
1 Teaspoon, Onion Powder
1/2 Cup, All-Purpose Flour
1 bag, Wide Egg Noodles
1 Tablespoon, Fresh Parsley, chopped
Turn Crockpot to High heat.
On the stove, over High heat, saute all the veggies. Season with S&P and cook for about 10 minutes. Add them to Crockpot. Add the beef broth, sun-dried tomatoes and fire roasted tomatoes to Crockpot and stir well.
In a bowl, add flour and all dried seasonings and S&P. Add the pieces of beef to flour mixture to lightly coat. Cook on stove over High Heat just until meat starts to turn brown. Add Worcestershire to meat and stir to coat. Add the meat to Crockpot, stir to combine all ingredients. Cover with lid and cook on High for about 5-6 hours or cook on low for 8-10 hours.
Cook Egg noodles according to package.
Serve in bowls; add noodles and top with Beef Stew.
Garnish with some fresh parsley.
Serve with a nice piece of bread.
I freeze about 1/2 of the stew; it thaws out and heats up again very nicely. If you do freeze a batch of 2 of this stew, be sure to label your container with a date and what is inside!