Slow Cooker Beef Stew Recipe

By kallen2302

When there's a chill in the air, nothing beats this stew. Seasoned with thyme and dry mustard, the hearty slow-cooked stew is chock-full of tender carrots, potatoes and beef.—Earnestine Wilson, Waco, Texas
Prep: 25 min. Cook: 7 hours

Ingredients

• 1-1/2 pounds potatoes, peeled and cubed
• 6 medium carrots, cut into 1-inch slices
• 1 medium onion, coarsely chopped
• 3 celery ribs, coarsely chopped
• 3 tablespoons all-purpose flour
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup beef broth or red wine
• 1 teaspoon ground mustard seed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon worchestershire

Details

Preparation time 25mins

Preparation

Step 1

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.
Nutritional Facts
1 serving (1 cup) equals 272 calories, 11 g fat (3 g saturated fat), 53 mg cholesterol, 381 mg sodium, 23 g carbohydrate, 4 g fiber, 19 g protein.