Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes

INGREDIENTS

1 lb

carrots, peeled and cut into 1 inch pieces

large onion, coarsely chopped

3 cups

halved brussels sprouts

1/2 lb

fingerling potatoes or potato of choice cut into 1 inch pieces

stalks celery, cut into 1 inch pieces

2 tbsp

extra virgin olive oil

1/2 tsp

kosher salt

1/4 tsp

Lawry’s Garlic Salt

1/4 tsp

freshly ground black pepper

2 lb

stew meat of choice

1 cup

all purpose flour

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

3 tbsp

bacon drippings or extra virgin olive oil

32 oz

broth of choice, I used chicken broth

1 stick

unsalted butter

1/2 cup

all purpose flour

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

2 1/2 cups

broth of choice

1/2 tsp

dried thyme