Crock Pot Stew

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Crock Pot Stew

Source: Copyright, Diane Hartman, Food Allergy

Kitchen Cookbook

3-5 pound boneless roast, cut into one inch pieces
1 onion, chopped
4 cups sliced carrots
4 cups potatoes, diced
1 stalk celery, chopped

1 cup peas or green beans, optional
1 clove of garlic, finely chopped
salt and pepper to taste
acceptable flour or potato starch for thickening gravy
8 cups water

1. Place roast in large crock pot, and cover with 7 cups water.

2. Add onion, carrots, potatoes, celery, garlic and spices.

3. Cover and cook on low for 8-12 hours.

4. Combine flour or starch and remaining cup of water, mix well.

5. Add to cooked stew, and cover.

6. Cook an additional 40 minutes to an hour, to allow gravy to thicken.

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