Sunday, November 3, 2013

Super Easy Slow Cooker Beef Stew

serves 6-8 (fits a 4-qt crock pot)


  • 2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)
  • 6 oz tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2-3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 3 cups sodium reduced beef broth
  • 3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)
  • 4 carrots, sliced
  • 2 stalk celery, chopped
  • 1/4 cup flour
  • 1 cup frozen peas
  • 1 cup frozen corn


  1. Place cubed beef in crock pot (no need to brown it first). Combine bay leaf, celery, carrots, onions, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, 2 1/2 cup beef broth, and tomato paste in the crock pot. I used a 3.5 qt crockpot for this stew.  Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done). 
  2. Cover and cook on low for 10-12 hours, or on high for 6-7 hours.
  3. About 20 minutes before serving, add the peas, corn (no need to defrost first). In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes). Remove the bay leaf before serving.
  4. Serve over rice or buttered noodles.


No comments:

Post a Comment