Crock Pot Rosemary Beef Stew

3 lbs Beef Bottom Round (Rump) Roast
1.5 C baby carrots - whole or cut in half
1.5 C potato - bite sized
1 C celery
1 onion - chopped
3-4 garlic cloves
1 C reduced sodium chicken broth (we were out of beef)
2 C water
1 C white wine (we used Riesling, but whatever kind of wine you like will be good)
1 Tbs thyme (or to taste)
2 Tbs rosemary (or to taste)
1 tsp salt
2 tsp pepper (or to taste)
Flour or cornstarch to thicken

Once the beef was mostly cooked I took it out and cut it up into bite sized pieces, put it back in, and let it finish.
If you cut it up first, it would probably cook a bit faster.

Chop veggies, add to crock. Add half thyme, rosemary, pepper.
Season beef with salt and pepper. Add to crock. Add remaining herbs.
You may need to do some rearranging, depending on the size of your crock pot. Try to get the fatty layer of the beef on top.
Add in liquids, trying not to wash seasonings off of beef.
Turn crock on to low for 10-12 hours or high for 4-5 hours. Your house will smell amazing.
Add cornstarch or flour slurry to thicken.

Serving Size: 12-16 servings of 1-1.5 Cups each. VERY filling!

Number of Servings: 12

Recipe submitted by SparkPeople user KAITMURPHY522.