Beef Stew


1 can beef broth

4 carrots

4 red potatoes

Beef chuck steak

4 celery stalks

1 T hot sauce

1 stem of thyme

1 onion

1 T apple cider vinegar

2 T flour

2 T garlic

1 can tomatoes

Instructions: Cut veggies in large chunks, and put them into the bottom of the slow cooker.  Add the potatoes and onion, thyme, and steak (cut into bite size pieces).  Add the liquid when combined. 

Liquid: Combine the flour and beef broth – wisk.  Add the apple cider vinegar, diced tomatoes, garlic, hot sauce, stir and pour over the top of the other ingredients. 

Cook on high for 5 hours.

Option: make Sheppard’s pies with the soup in the bottom, and top with mashed potatoes.  Cook in individual serving dishes for 30 minutes at 350


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