Fool-proof Slow Cooker Beef Stew that Rocks

I probably cook this twice a month which says a lot because I seldom cook the same thing. This was originally a beef stroganoff recipe (which you can do if you eighty-six the peas and carrots and add a half cup sour cream just before serving), but it's so easy to turn it into a beef stew that we've only done that. The price per serving, near as I can tell, comes in at about $1.75. And, I'm in a yuck-meat phase where I don't want to handle raw meat, so I just buy the roast already cut up. More expensive, but I buy like five pounds of it at Costco and use only half the meat the recipe calls for, and freeze the rest in separate baggies.

Try this for a great afternoon meal on a cold day. Everyone has LOVED it.

INGREDIENTS:
2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
1 lb carrots chopped (optional)
1-3 potatoes diced (optional)
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms
1-2 cups frozen peas (optional)
DIRECTIONS:
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and peas and stir. Cook on high for 30 minutes. Sometimes I don't put the potatoes in and just make up a bunch of fresh mashed potatoes on the side.

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.