Slow Cooker Classic Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Small Bowl
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 4 medium potatoes, peeled and cubed
- 4 carrots, peeled and sliced
- 1 large onion, chopped
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Place the beef stew meat, potatoes, carrots, and onion into the slow cooker.
- In a small bowl, whisk together the beef broth, tomato paste, flour, Worcestershire sauce, garlic, thyme, salt, and pepper until smooth.
- Pour the broth mixture over the meat and vegetables in the slow cooker. Add the bay leaf on top.
- Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
- Remove and discard the bay leaf before serving.
Notes
Stir the stew gently before serving so the flour-thickened broth coats everything evenly. Leftovers keep well in the fridge for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl