Classic Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Small Bowl
Ingredients
- 1 1/2 pounds beef stew meat
- 4 medium potatoes, peeled and cut into chunks
- 4 carrots, peeled and sliced
- 1 large onion, chopped
- 3 cups beef broth
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper
Instructions
- Place the beef stew meat in the bottom of the slow cooker.
- Add the potatoes, carrots, and onion on top of the meat.
- In a small bowl, whisk the beef broth with the flour until smooth. Stir in the garlic, thyme, bay leaf, salt, and pepper.
- Pour the broth mixture over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours, until the beef is tender and the vegetables are soft.
- Remove the bay leaf before serving.
Notes
Stir the stew gently at the end of cooking so the potatoes and carrots stay in nice chunks. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth if needed. Skip the bay leaf if you do not have one on hand.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl