Slow Cooker Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound beef stew meat
- 4 medium potatoes, peeled and cut into chunks
- 3 carrots, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Add the beef stew meat, potatoes, carrots, onion, and garlic to the slow cooker.
- In a small bowl, whisk the flour with about half a cup of the beef broth until smooth. Stir in the tomato paste, thyme, salt, and pepper.
- Pour the remaining broth and the flour mixture into the slow cooker. Stir to combine everything.
- Place the bay leaves on top. Cover and cook on low for 8 hours.
- Remove the bay leaves before serving. Stir the stew to check the consistency.
Notes
If the broth seems thin at the end, mix a little more flour with cold water and stir it in, then cook uncovered for 20 minutes on high. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board