2 lbs stew beef
8 cups beef stock
6 medium potatoes, peeled and diced
8 carrots, peeled and sliced
1 medium onion, peeled and quartered
8 stalks celery, sliced
1 can whole tomatoes, with juice
cornstarch , or flour
sea salt
pepper
2 tbsp olive oil
On a plate pour out some cornstarch then season it with some freshly ground pepper and sea salt.
Drop the beef in and roll it around then coat it.
In a large skillet, heat olive oil over medium heat.
Add the beef to the skillet and cook for 2 to 3 minutes or until evenly browned.
Put the cooked beef and all remaining ingredients in the crockpot then set it to Low and let it cook for 7 to 8 hours. You can also set it on High and let cook for 3 to 4 hours.
Make a mixture of cornstarch and cold water. Stir it up and pour into the stew to thicken.
Add salt and pepper to taste before serving.
Sugar: 9g
:
Calcium: 132mg
Calories: 508kcal
Carbohydrates: 52g
Cholesterol: 94mg
Fat: 13g
Fiber: 8g
Iron: 6mg
Potassium: 2430mg
Protein: 46g
Saturated Fat: 3g
Sodium: 831mg
Vitamin A: 13827IU
Vitamin C: 50mg
