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Classic Beef and Root Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Small Bowl

Ingredients
  

  • 1 lb beef stew meat
  • 4 carrots, sliced
  • 4 potatoes, cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp flour
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions
 

  • Place the beef stew meat in the slow cooker. Add the sliced carrots, cubed potatoes, diced onion, and minced garlic on top.
  • In a small bowl, whisk the flour into 1 cup of the beef broth until smooth. Pour this mixture into the slow cooker along with the remaining broth and the can of diced tomatoes.
  • Stir in the dried thyme, bay leaves, salt, and pepper. Cover and cook on low for 8 hours.
  • Remove the bay leaves before serving. Stir the stew gently to check seasoning and adjust salt or pepper if needed.

Notes

The flour mixed with broth at the start keeps the liquid from turning too thin while the root vegetables release moisture. Leftovers thicken more in the fridge, so add a splash of water when reheating on the stove. Skip the tomatoes if you prefer a clearer broth, but keep the same amounts of broth and flour to maintain the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl