of cooking (watch my video tutorial ).
beef stew meat 2-3 large russet potatoes, washed-peeled-chopped 4 large carrots, washed-peeled-chopped 2-3 ribs of celery, chopped 2 large leek 1 large onion, chopped 1½ cup frozen peas and carrots, or just peas 15 oz canned diced tomatoes 1¼ cup sliced mushrooms 2 tsp minced garlic 32 oz beef stock ⅓ all purpose flour 1 tsp crush basil 1 tsp Rosemary leaves ½ tsp oregano 2 tbsp salt free seasoning or 2 tsp salt ½ tsp ground black pepper 2 tbsp vegetable oil 2 tbsp cornstarch Instructions Pour vegetable oil into a skillet, and place over medium heat. Coat the meat with the flour, and once the oil is hot brown the meat. Remove the meat from the pan, and pour in the beef stock. Toss the meat back into the pan, and cook for 2 minutes, then remove from the heat. Toss all of the vegetables into the Crock-Pot, along with the meat, and seasonings. Cook on high for 3 hours. Dish out about 1 cup of beef stock, and add 2 tbsp of cornstarch to it. Whisk. Pour the thickened stock back into the slow cooker. Mix, and let sit for 5-10 minutes. Serve, and enjoy! 3.5.3208