Thick and Rich Beef Stew

Thick and Rich Beef Stew

1 pound lean ground beef

1 pound sirloin steak, cubed

1/4 cup flour

1 teaspoon kosher salt and pepper

4 cups beef stock

2 bay leafs

1 teaspoon thyme leaves

1 can fire roasted tomatoes

1 cup carrots, chopped

1 onion, chopped

2 celery ribs, chopped

1 1/2 cups small yukon potatoes, cubed

In a large skillet, over medium heat add the meat and then sprinkle with flour, salt and pepper. Drizzle with olive oil and sear the meat. Pour about 1 cup of stock into the sauce pan to help deglaze the pan. (Meaning…get the brown yummy bits off of the bottom of the pan) Pour the meat mixture into a slow cooker. Add the rest of the beef stock as well as the roasted tomatoes, carrots, onions, celery and potatoes. Sprinkle the thyme and add the bay leaves and then place the lid on the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. To thicken broth: add 2 tablespoons corn starch to 1/2 cup water. Pour the cornstarch into the stew and cook an additional 30 minutes to thicken!