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"2 1/2 pounds lean beef stew meat, cut in 1-inch cubes 1 large onion, chopped 2 cloves garlic, minced 3 carrots, cut in 1-inch slices 2 stalks celery, cut in 1/2-inch slices 2 medium potatoes, cut in 1-inch cubes / 16 oz beer 3 oz Buffalo Tom's Gourmet Hot Sauce 2 teaspoons salt / 1/2 teaspoon pepper 1 teaspoon oregano / 2 tablespoons tomato paste 3 tablespoons melted butter and 1/3 cup flour |
Preparation Place all ingredients, except butter and flour in the Crock Pot; mix well. Cover and cook on low for 8 to 10 hours. Mix melted butter with flour; add to the stew. Taste and adjust seasonings. Turn to high and cook until thickened, about 15 to 20 minutes. Serves 6.
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