Crock Pot Chunky Beef & Potato Stew

Crock Pot Chunky Beef & Potato Stew 2 pounds beef stew meat 1/4 cup all­ purpose flour 3 tbsp olive oil 2 cups beef stock 1 14.5 oz can fire ­roasted diced tomatoes 1.5 lb package Baby Boomer Little Potatoes sliced in half 1 medium onion diced 4 stalks celery diced 1 cup baby carrots 2 tsp Worcestershire sauce 1 tsp balsamic vinegar 1 tsp dried oregano 1 tsp minced garlic 1 bay leaf salt & pepper to taste to thicken stew: 3 tbsp cornstarch 3 tbsp cold beef stock or water Chop up the celery and onion. If your beef stew meat is too large in size, then cut it up into more bite­ sized pieces. Begin heating up the olive oil in a large skillet. In a bowl, mix together the stew meat with flour, salt and pepper (if using.) Once your oil is super hot, add in half of the beef and brown it on both sides. We're not cooking it through ­ just browning the meat. Once all the meat is browned, place it in the bottom of your crock pot. Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar. Give it all a stir. Then stir in Little Potatoes, celery, onion and carrots. Sprinkle oregano, minced garlic and bay leaf on top. Stir again then cover. Cook on low for 8 hours. Once it's done cooking, it's time to thicken it up with what is called a cornstarch slurry. Whisk together cornstarch with cold water or beef broth. Pour mixture into the beef stew and stir well. Cover and switch to the "high" setting. Let it cook on high for another half an hour to thicken up.