Hearty Crockpot Beef Stew | Charlotte Fashion Plate

Ingredients

• 2 – 2 1/2 pound chuck roast, or stew meat.
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 to 3 tablespoons flour
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1/2 white or yellow onion, minced
• 4 cloves garlic, minced
• 1 cup red wine
• 1 pound Yukon gold potatoes, unpeeled and diced
• 1 celery stalk, cut into three pieces, or diced
• 1 1/2 cups cherry tomatoes, halved (see notes for substitution)
• 1 cup carrots, chopped
• 3 fresh rosemary sprigs
• 2 bay leaves
• 2 tablespoons Better than Bouillon Beef
• 2 teaspoons Worcestershire sauce
• 4 cups beef stock
• 1 cup fresh green beans, cut into small pieces
• 1 cup fresh or frozen corn
• 1 bag frozen peas
• cornstarch slurry (2 tablespoons cornstarch to 2 teaspoons water or stock)
• 1 sheet puff pastry, optional (one sheet should cover 3 bowls)
• egg wash (1 egg beaten with a touch of water)