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Creamy Onion Beef Stew with Potatoes and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Small Bowl

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 4 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 2 large onions, thinly sliced
  • 3 cups beef broth
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • Salt and pepper to taste

Instructions
 

  • Place the beef stew meat in the slow cooker. Add the cubed potatoes, sliced carrots, and thinly sliced onions on top.
  • In a small bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, dried thyme, salt, and pepper. Pour the mixture over the meat and vegetables.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the vegetables are soft.
  • In the last 30 minutes, whisk the heavy cream with the cornstarch until smooth. Stir the mixture into the stew and continue cooking until the broth thickens slightly.

Notes

Stir the cream in only during the final half hour so it stays smooth and does not separate. If the stew seems too thin after adding the cream, mix an extra teaspoon of cornstarch with a splash of cold broth before stirring it in. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl