Crockpot Garden Stew

I know it is still Summer, but stews are something we eat year round because we can use vegetables straight from the garden.
 Shopping fresh from a Farmer's Market would be a lovely option, too:).
I wait for a cooler day and then pop everything in the crockpot in the morning.
I am not sure who invented the crockpot, but they deserve a big smooch:)!
I LOVE knowing dinner is taken care of and I am free to get other things done.

Making a simple stew in the crockpot allows the flavors to meld and makes the vegetables oh so savory.
Pair it with bread and a salad and you have a hearty, healthy meal.

Crockpot Garden Stew


2 pounds beef stew meat, tip or round roast cut into 1 inch cubes
1 onion chopped into quarters
4-5 potatoes cut into 1 1/2 inch pieces
2 stalks of celery, chopped
4 carrots, chopped into 2 inch pieces
anything else from your garden....turnips, bell peppers, green beans, etc
1 bay leaf
1 clove garlic, minced
1 tsp. paprika
4 TBS. Worchestershire Sauce
1 tsp. salt...more if desired
pepper to taste
3 cups water
1/4 cup flour

1. Place meat in slow cooker. In a small bowl mix together the flour, salt and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire Sauce, onion, water, potatoes, carrots, and celery, and other vegetables.
2. Cover, and cook on Low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Serve with crusty bread and a salad.
Enjoy!