Florassippi Girl: Slow Cooker Country Stew

There's nothing better on a cold day than a big ol' bowl of Country Stew! And when it comes from a slow cooker (which means you didn't have to stand over a stove all day) it's even better!

This stew is a sure winner with the meat and potatoes crowd. And with a proud showing from several other garden favorites, it is a satisfying meal all the way around. Try it today, and see how amazing stew can be.

Printable Recipe
Ingredients:

1 - 2 lbs Ribeye Steak, cut into bite-sized pieces
4 - 6 medium Red Potatoes
1 large Onion
3 stalks of Celery
1 (16 oz.) bag of Carrots
1 cup sliced Mushrooms
2 cups frozen Field Peas
2 cups (or 1 can) Corn kernels
1 (14.5 oz.) can diced Tomatoes
1 Tbs Minced Garlic
4 Tbs Butter
Salt and Pepper
2 Tbs Garlic and Herb Seasoning
1 Tbs Crushed Red Pepper Flakes (optional)

Method:

Start off by preparing your vegetables.

Cut your potatoes into 1-2 inch pieces. It's your choice to whether leave the skins on, or not. Place them in a bowl and cover with water. This prevents them from browning.
Dice the onion and keep it separated.
Slice your celery and carrots into bite-sized pieces and place them into a seperate bowl.
If they didn't come pre-sliced, go ahead and slice the mushrooms and add them to the carrots and celery.

Now your ready to cook.

Generously season both sides of the steak pieces with salt and pepper. Melt 2 Tbs of the butter in a skillet over high heat. Add in the steak and sear, without stirring, until a nice crust begins to form on the bottom. Flip the pieces and sear the other side. You don't want to cook the middles - you're just adding flavor at this point. Pour the meat and juices into the bottom of your slow cooker. ** A little note: I used a standard sized (4 quart) slow cooker and it did all fit, but just barely. You might want to use a larger one, if available.
Without cleaning the skillet, melt the other 2 Tbs of butter with the heat now set at medium. Add in the diced onion and season with salt and pepper. Cook the onion, stirring occasionally, until beginning to turn translucent. Add in the minced garlic and cook for about 30 seconds more. Remove from the heat and set to the side.
On top of the meat in the slow cooker, add the Potatoes (without the water, but keep the water handy); then the celery, carrots, mushrooms, field peas, corn, and tomatoes. Add your sauteed onion and garlic on top. Season with additional salt and pepper, the garlic herb seasoning, and crushed red pepper flakes (if using). Stir everything carefully, try not to pull the meat or potatoes up from the bottom. Pour 1 cup of the potato water over the top, but still keep the rest of the water. You might need a little bit more later on. (The potatoes have released starches into the water, and this will help to thicken your sauce as it cooks.)
Cook on High for 5-7 hours, or until your potatoes become tender. After about 3 hours, stir (everything this time), and check the water level. Add more of the potato water if needed, but remember - the vegetables will release water as they cook, so not too much. Once the potatoes are tender (stick a knife in them to see), check your sauce. If you feel like it needs to be thicker, mix a little cornstarch into a small amount of cold water to make a roux. Add this roux to the stew, and cook for about 30 minutes more, or until thickened.

Serves 8