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Slow Cooker Classic Beef Stew with Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat
  • 4 medium potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 1 onion, diced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste

Instructions
 

  • Place the beef stew meat in the slow cooker. Sprinkle the flour over the meat and stir to coat lightly.
  • Add the potatoes, carrots, onion, and garlic to the slow cooker.
  • In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour the mixture over the meat and vegetables.
  • Add the bay leaves on top. Cover and cook on low for 8 hours.
  • Remove the bay leaves before serving. Stir the stew gently to check the thickness of the broth.

Notes

For a thicker broth, remove the lid during the last 30 minutes of cooking. Leftovers keep well in the fridge for up to three days and reheat nicely on the stove with a splash of broth. Serve with crusty bread for dipping.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife