Classic Hearty Beef and Vegetable Stew
Equipment
- Slow Cooker
- Freezer Bag
- Knife
- Cutting Board
Ingredients
- 1 pound beef stew meat
- 4 carrots, peeled and sliced
- 3 medium potatoes, cubed
- 1 onion, diced
- 2 celery stalks, sliced
- 3 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place the beef stew meat in a large bowl and toss it with the flour, salt, and pepper until evenly coated.
- Add the coated beef, carrots, potatoes, onion, celery, garlic, thyme, and bay leaf to a freezer bag. Seal the bag and freeze flat for later use.
- When ready to cook, thaw the bag overnight in the fridge. Pour the contents into the slow cooker and add the beef broth along with the diced tomatoes.
- Stir gently to combine, then cover and cook on low for 8 hours until the beef is fork tender.
- Remove the bay leaf before serving.
Notes
Thaw the bag fully before adding liquid to keep the broth from turning watery. If the sauce needs more thickness after cooking, mash a few potato pieces against the side of the pot and stir them back in.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Freezer Bag, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Freezer Bag, Knife, Cutting Board