Beef Stew. So good. This recipe is just the perfect balance of flavor and savory goodness. The meat becomes so tender after cooking for over 8 hours.
But the key to getting an awesome gravy is making a roux before serving – about 30 minutes before you want to sever, get some butter in a small sauce pan melted. Add some flour and whisk for about 5 minutes or until it starts to turn a nice brown. Scoop out about a cup of the liquid from the stew and put it in the sauce pan. Whisk it good until it is well mixed, bubbly and thick. Then pour the contents of the sauce pan into the slow cooker with the stew and mix it in well.
You now have the perfect beef stew. Enjoy!
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!