1. Heat olive oil in a large skillet on med-high heat. 2. Add chopped garlic and beef, stirring with wooden spoon until beef is browned on all sides. 3. Add beef and garlic to crockpot. 4. Peel potatoes, cut into 1.5 inch thick slices, then halve the slices. Add on top of beef. 5. Peel onions, quarter and add to crockpot. 6. Place cleaned celery stalks on top of potatoes/onions. 7. Bring water to a boil, pour into measuring cup, add boullion, worcestershire sauce, salt, pepper, bay leaves and basil. 8. Mix well, then pour over meat and vegetables. 9. Cook on low for 8 hours, or high for 4-6 hours. 10. 30 minutes prior to serving, mix the cornstarch and water into a smooth paste, then stir into crockpot to thicken gravy. 11. 5 minutes before serving, either microwave carrots and peas or steam until crisp tender. 12. In large bowls, place servings of peas and carrots, ladle beef stew over veggies, taking care to remove bay leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
