Crockpot Beef Stew

So after spending way over my grocery budget at the Albertsons closing sale, I am eating from the pantry again this week.  Tomorrow's meal: beef stew, cooked in the crockpot.

Since I don't want to run out for any ingredients, I looked at various beef stew recipes and compared them to the things in my pantry.  For instance, I don't have any potatoes (we rarely eat them, anyway), so that's not going in.  And no beef broth on hand, either, though I do have bouillon cubes.  But then if I add salt, the result will be too salty.  I only have one pound of beef, so I've cut back on the liquids.

Some recipes call for browning the beef beforehand.  It probably tastes better that way, but I doubt I'll have the time tomorrow to do it.  Besides, what's the point of using the crockpot if you have to cook stuff first?

So, this is what I'm planning to make.  I can't vouch for how good it will be, so please don't make it until I come back and comment!  (I'll also add a picture of the results, too.)

UPDATE:  The stew turned out very delicious!  It was a little too salty because of the bouillon; I'd definitely make it with beef broth instead next time.  I also might throw in a few more vegetables.  But I give the recipe a thumbs-up!

Crockpot Beef Stew

1 lb. stew beef, cut into 1" cubes
1/4 cup flour
3 onions, sliced
2 cloves garlic, crushed
3 stalks celery, chopped
2 carrots, sliced
2 cans mushrooms, drained
1/2 cup sparkling grape juice
1 tbsp. Worcestershire sauce
Freshly ground black pepper
1 beef bouillon cube
1 cup hot water
1 tsp. flour
1/4 cup water

Coat beef cubes in flour and place in crockpot.  Add onions, garlic, celery, carrots, and mushrooms to crockpot on top of the beef.  Pour the juice and Worcestershire sauce over the meat.  Dissolve the bouillon cube in the hot water and add to the crockpot.  Cover and set crockpot on Low.  Cook for 8-10 hours, adding extra water if needed.  30 minutes before serving, mix the flour and water well, add to the crockpot and mix.  Serve over brown rice.

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