Pioneer Woman's Crockpot Beef Stew

I was really in the mood for beef stew one day and I didn't have a go-to recipe for one, so, of course, I head for Pinterest.  I had a couple of pounds of cut up stew meat all ready to go and I wanted to eat stew right then and not wait for a crockpot to cook all day.  Too bad you just can't make beef stew that fast, so I just used my dutch oven instead of a crockpot so I could get it a little bit faster and it turned out great.  I think I have found my go to for beef stew. The only difference in the way I made it on the stove and the one made in a crockpot is that I put the meat in my pot with a little oil, the onions, and then the garlic and a couple of tablespoons of the "Better than beef" bullion and let it simmer till the meat was tender. Then I added the veggies and cooked till they were tender and finished the stew the same as the recipe says.

2 lb. beef stew meat cut into chunks

4 med. potatoes, peeled and cut into small chunks

4 carrots, peeled and cut into small chunks

3 celery stalks, cut up

sliced mushrooms (optional)

1 onion, chopped

3 cloves minced garlic

3 c. beef broth

1/4 c. tomato paste

2 Tblsp. Worcestershire sauce

1 tsp. dried thyme

1 tsp. paprika

Salt and pepper to taste

2 Tblsp. olive oil (for browning the meat)

2 Tblsp. cornstarch + 2 Tblsp. cold water (option, for thickening...can also add more if you like)

Pat meat dry and add to a large skillet or dutch oven (if doing it on the stove). Add oil to the pot and heat. When it's hot add the meat and sear on all sides.  Once it's seared remove and add to the crockpot. If cooking in the dutch oven, brown with the onion and garlic and then add the Better than Bullion and let simmer with the lid on for about an hour or  so till the meat is tender.

For the crockpot: Add the chopped onions, garlic, potatoes, carrots, and celery into the crockpot over the beef.  

In a medium bowl whisk together the beef broth, tomato paste, Worcestershire sauce. thyme, paprika, and salt and pepper.  Pour this mixture evenly over the meat and vegetables in the crockpot or dutch oven and give it a gentle stir.

Cover the crockpot and cook on low for 8-10 hours or high for 4-6 hours until the beef is fork tender and the vegetables are soft.  The longer it cooks the deeper the flavors. For the dutch oven, follow the same instructions except not as long.  After the vegetables are added it will only take about an hour or less - just test for the veggies to be tender.

If you prefer a thicker stew, mix 2 Tblsp. of cornstarch with 2 Tblsp. cold water in a small bowl. About 30 minutes before serving, stir the mixture into the crockpot or dutch oven and continue cooking until it thickens to your liking.