Recipe by: Mike – Buffalo, New York
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
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.