One of the big complaints about vegetables in the slow cooker, is that over the long cooking period, they go limp and tasteless. While I don’t agree with the tasteless comment, limp does hold true. This recipe gets around that issue by roasting the vegetables and adding them to the pot at the very end.
We kept them independent all the way to the plate.
I am such a fan of Roma tomatoes.
Ge the beef started in the pan and add the spices.
8 hours later it falls apart.
Crock Beef Stew with Oven-Roasted Vegetables
- 1 tablespoon olive oil
- 1 ¾ pounds beef stew meat
- 3 cloves garlic, pressed
- Salt and pepper to taste
- 1 can beef broth (13–14½ ounces)
- 2 teaspoons thyme
- 12 medium mushrooms
- 4 plum tomatoes, quartered
- 2 onions, quartered
- 1 ½ tablespoons olive oil
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
In a skillet, heat ½ tablespoon olive oil over medium heat until hot. Add beef and garlic and brown, salting and peppering to taste. Stir in broth and dried thyme. Bring to a boil and transfer to a Crock-Pot. Cook on high for 4 to 5 hours or on low for 6 to 8 hours, depending on the type of slow cooker you have.
Meanwhile, preheat your oven to 425 degrees F. Lightly grease a jelly-roll pan with a little olive oil. Place the veggies on the pan. Drizzle ½ tablespoon olive oil over vegetables, tossing to coat. Roast in oven for 20 to 25 minutes or until tender.
At the last hour of cooking, add the cornstarch mixture; cook and stir 2 minutes with the lid off or until sauce is slightly thickened and bubbly. Stir in the roasted vegetables and serve.
Serve with mashed potatoes.