Slow Cooker Beef Stew (Version 2)
This is an easy way to make Beef Stew, however, you will need some time preparing the vegetables. If you don’t have time to prepare them, prep your veggies the night before covering them in water and refrigerate them. You can mix the dry ingredients (not the flour) and put them in a sealed container. The only thing left is to brown the stew meat. Even browning the meat can be done the night before and refrigerated if your wish. The next morning, put it all in the slow cooker and you’re done!
Ingredients
Peel and slice the carrots.
Peel and chop the onion.
Peel and dice the potatoes.
Mix the dry ingredients in a small bowl, except for the flour.
Brown stew meat in hot oil over medium heat. Add to slow cooker.
Put veggies in slow cooker.
Add dry ingredients (not the flour).
Mix well.
Add beef broth and stir. Cook on low for about 8 hours.
30 minutes before the beef stew is done, take out about 3/4 cup of the hot liquid. Whisk the flour and tomato paste into the hot liquid until no lumps remain.
Stir the mixture back into the beef stew. Continue to cook on low for the last 30 minutes.
Place in a serving bowl and enjoy!
Slow Cooker Beef Stew
http://www.InDianesKitchen.com
Ingredients
1# stewing beef, cut in 1″ cubes
1 Tbl oil
1 large onion, diced
5 medium carrots, peeled and cut into 1″ chunks
5 medium potatoes, peeled and cut into 1″ chucks
1 clove garlic, peeled and minced
1 bay leaf
1/2 tsp dried thyme
1 Tbl light brown sugar
1 tsp salt
1 tsp Worcestershire sauce
1/2 tsp pepper
2 – 14 oz cans beef broth
3 Tbl all-purpose flour
2 tsp tomato paste
Directions
In a large fry pan, brown stew meat and garlic in hot oil. Add meat to slow cooker with prepared veggies. Add all the rest of the ingredients (except tomato paste and flour) and stir. Cook on low for about 8 hours or until veggies are cooked through. 30 minutes before serving remove about 3/4 cup of hot broth to a small bowl. Whisk in the flour and tomato paste until smooth. Stir into the beef stew and cook the remaining 30 minutes.
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Categories: Slow Cooker, Stew
Hmm, this looks familiar to me. But it sure looks tasty!
Thanks Dan!
My pleasure.
I love beef stew, very comforting food. Thanks for sharing. 🙂
You’re welcome! Strange how even in 90 degree temperatures outside (air conditioning in house though) this still tastes great!
Looks good – bet it tastes great too! Thank you!
Thank you Susan! It was very good and no leftovers….lol
Wouldn’t your vegetables be mush after all day in the slow cooker?
You stop cooking it when the vegetables are where you like them. If you dice the veggies larger they cook just right. Dice too small and they are mushy. The carrots were cooked through but soft, not mushy. The potatoes were able to be stabbed with a fork and soft, not mushy. So no, if you don’t overlook them and cut them larger they will not be mushy. I always check them at 7 hours on low by taking out a piece of carrot and potato out and tasting it. That’s when I decide to start the thickener because it will still need to cook another 30 minutes. This picture of beef stew in my blog was cooked 8 hours. Thanks for asking!
Thanks for the tips! I’ll have to give it a try! 🙂
You’re welcome and enjoy!
I will have to try this one this weekend.
Awesome let me know what you think.
Wow, similar to how my mom makes hers. I like this. Thank you for sharing. 🙂
You’re welcome and thanks for checking it out!
Thank you!