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2 1/2 pounds lean beef stew meat, cut in 1-inch cubes
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1 large onion, chopped
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2 cloves garlic, minced
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3 carrots, cut in 1-inch slices
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2 stalks celery, cut in 1/2-inch slices
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2 medium potatoes, cut in 1-inch cubes
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16 oz beer
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2 teaspoons salt
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1/2 teaspoon pepper
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1 teaspoon oregano
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2 tablespoons tomato paste
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3 tablespoons melted butter
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1/3 cup flour
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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