Crock-Pot Beef Stew + White Rice

Stew Ingredients

• 1 1/2 lb stew meat

• 1 diced onion

• 2 garlic cloves (minced)

• 1 red bell pepper diced

• 3 stalks of celery

• 2 c carrots

• 1 c peas

• 1/2 a sack of baby potatoes OR 2-3 russet potatoes

• 2 tbsp tomato paste

• 2 tbsp arrow root starch or flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 1/2 c beef broth

• 2 c mushrooms

• Salt & pepper

• 1 tbsp olive oil

Rice Ingredients

• 1 c white rice

• 1 tbsp ghee/butter

• 1 chicken bullion cube

• 2 c water

• Salt & pepper

Method

The best part about the crock-pot is the simplicity!

I have the All-Clad slow cooker with the cast iron insert and I highly recommend! My tip is to always brown your beef in some olive oil and a little bit of salt and pepper before putting it in the crock-pot. What is nice about this cast-iron insert is that I can use it on my stove to brown the meat instead of getting another pan dirty.

Once the meat has browned on all sides, add the remaining ingredients (besides the arrowroot or flour) to the crock-pot. An hour before it is ready, add in the arrowroot starch or flour IF you would like to thicken up the broth a little bit! Cook on low for 8 hours!

Rice

Add 2 cups of water, 1 cup of white rice, a chicken bullion cube and then bring to a boil. Stir frequently to ensure the cube has disintegrated. Reduce heat to a simmer and cover until all water has been absorbed, about 20 minutes.