Chunky Beef Stew (Slow-Cooker Version)

I've been sick the last few days and haven't felt up to cooking a full meal. However, I did find the energy to make this hearty and delicious soup. This stew lasted me several days. It was perfect because I didn't want  to venture out in the cold to go to the grocery store when I was feeling sick. Try this recipe out on your next sick day (or whenever!) and let me know what you think.

Ingredients:

• 2 lbs beef stew meat, cut into bite-sized chunks
• Salt and pepper, to taste
• 2 tablespoons extra light olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 medium yellow onion, diced
• 2 celery sticks, diced
• 3 tablespoons Worcestershire sauce
• 4 medium red potatoes, cut into bite-sized pieces
• 1 can beef broth (about 14.5 oz)
• 1 can cream of mushroom soup
• 1 tablespoon dried parsley
• 2 cups baby carrots, chopped
• 2 teaspoons thyme

Instructions:

1. Remove beef from fridge and allow to sit in room temperature for approximately 30 mins.
2. After 30 minutes, sprinkle salt and pepper on beef chunks. One by one, dredge beef chunks in flour until well-coated.
3. Heat olive oil and butter on a medium-sized skillet.
4. Working in batches, add beef chunks and garlic to skillet. Make sure beef is not overcrowded on skillet.  Heat beef for several minutes on each side until lightly browned and garlic is flagrant. When finished, pour contents of skillet (including any liquids) into Crockpot before starting next batch.
5. When all beef chunks are added to Crockpot, add all other ingredients (onion, celery, carrots, Worcestershire, beef broth, cream of mushroom soup, parsley, potatoes, thyme) to Crockpot and cook on low for approximately 6 hours. 
6. Serve and enjoy.