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Classic Beef Stew with Potatoes and Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 4 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 1 medium onion, chopped
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • In a bowl, toss the beef stew meat with the flour, salt, and black pepper until evenly coated.
  • Heat a skillet over medium heat and brown the coated beef on all sides, working in batches if needed. Transfer the browned beef to the slow cooker.
  • Add the cubed potatoes, sliced carrots, and chopped onion to the slow cooker.
  • In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour the 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.
  • Stir the stew gently before serving to distribute the broth.

Notes

If the broth seems thin after cooking, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers store well in the refrigerator for up to three days and reheat evenly on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet