Slow-Cooker Beef Stew

By courtneyepowell

Ingredients

• 1 8-oz zucchini, cut in 1/2" rounds
• 1 1/2 cup baby carrots
• 1 14.5-oz can diced tomatoes
• 1 onion, cut in 1/2" wedges
• 3 Tbsp flour
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/2 tsp dried sage
• 1 1/2 lbs beef chuck, cut in 1" pieces
• 1 cup lower-sodium chicken broth
• 2 Tbsp cornstarch
• Egg noodles

Details

Servings 4

Preparation

Step 1

1. Combine zucchini, carrots, tomatoes, and onion in slow cooker.

2. Combine the flour, salt, oregano, and sage in a bowl; add the beef and toss thoroughly to coat. Add to the slow cooker; pour in the broth, cover, and cook on low 8 to 10 hours without removing the lid.

3. Combine 2 Tbsp of liquid from the pot with the cornstarch; stir back into the pot and turn the slow cooker to high. Cover and cook 20 minutes, until the stew is thickened. Serve over egg noodles.