Name: Slow Cooker Beef Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 2 pounds beef stew meat, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 tablespoons all-purpose flour; 1 tablespoon olive oil; 1 pound Yukon Gold potatoes, peeled and cut into 2-inch cubes; 4 carrots, cut into 1-inch pieces; 2 onions, cut into wedges; 4 garlic cloves, minced; 2 1/2 cups beef broth; 1 (6-ounce) can tomato paste; 1 (14-ounce) can fire-roasted diced tomatoes; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; 1 cup frozen peas

Slow Cooker Beef Stew

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Beef stew was a mainstay on dinner tables in the ’50s. It had everything you could want out of a meal: plenty of vegetables, hearty meat, and the ability to be easily reheated. I love this slow cooker version because I can prep it in the morning and let it simmer all day while I’m at work or out running errands.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: Serves 8
Category: Soups

Ingredients

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2 pounds beef stew meat, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons all-purpose flour
1 tablespoon olive oil
1 pound Yukon Gold potatoes, peeled and cut into 2-inch cubes
4 carrots, cut into 1-inch pieces
2 onions, cut into wedges
4 garlic cloves, minced
2 1/2 cups beef broth
1 (6-ounce) can tomato paste
1 (14-ounce) can fire-roasted diced tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas

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Instructions

Season the beef stew meat with the salt and pepper.
Coat the beef with 2 tablespoons of the ﬂour.
In a large skillet, heat the olive oil over medium heat. Add the beef and cook until browned, about 3 minutes on each side.
Lightly spray the insert of an 8-quart slow cooker with cooking spray.
Put the potatoes, carrots, onions, and garlic in the slow cooker.
Top with the browned beef.
Add 2 cups of the broth, the tomato paste, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
Cover and cook for 4 to 5 hours on High or for 8 to 10 hours on Low.
Remove and discard the bay leaf.
In a small bowl, combine the remaining 2 tablespoons ﬂour and 1/2 cup broth and mix well. Stir the ﬂour mixture and the peas into the beef stew.
Cook for 15 minutes more, until the mixture thickens. Ladle into bowls and serve.

Find it online: https://foodgardening.mequoda.com/recipe/slow-cooker-beef-stew/