Very easy dinner to make. This is a good winter meal. I cube & dice my meat and veggies into bite-size pieces because of my family's preference, but you can cut them up into larger pieces if that's what you like.
*2 1/2 pounds roast beef
*3 tablespoons olive oil
*1/4 cup all-purpose flour (omit for gluten free)
*6 cups beef stock (or broth)
*1/2 teaspoon dried rosemary
*1 teaspoon dried parsley
*1 teaspoon pepper
*4 large potatoes, peeled and cubed
*2 garlic cloves, minced
*1 packet of lipton onion soup mix (omit for gluten free)
*4 large carrots, peeled & chopped
*5 celery stalks, sliced
*1 large onion, chopped
*2 teaspoons cornstarch
*2 teaspoons very cold water
~Dust roast with flour.
~In a large dutch oven or pot, cook roast in olive oil over medium heat, until meat is brown on both sides.
~Pour in 1 cup beef stock, and scrape dripping off bottom of pan.
~Return roast to pan.
~Add the rest of the beef stock, garlic, rosemary, parsley & pepper.
~Bring to a boil, and turn heat down to a low, cover and simmer for 1 1/2 hours.
~Remove roast from dutch oven.
~Allow to cool for 10 minutes.
~Cut Roast into bite-size pieces and return to dutch oven (I remove any fat from the meat at this time).
~Add potatoes, carrots, celery, onions & lipton onion soup mix into the pot.
~Cover and cook for 1/2 hour.
~In a small bowl, mix cornstarch & cold water together.
~Stir into the stew.
~Cover and simmer 1 hour.
-After browning the meat, add roast and the rest of the ingredients (minus the cornstarch) into a slow cooker. Put the roast on the bottom and veggies on top. Cook on low for 6-8 hours. About 1/2 hour before the serving, remove roast from slow cooker and cut into bite-size pieces. Return to slow cooker, add the cornstarch mixed with cold water into the slow cooker. Mix, cover and let it finish cooking.