SLOW COOKER BEEF STEW RECIPE

By BobN

Ingredients

• 1 1 1 large onion
• 2 2 2 medium carrots, peeled and thinly sliced
• 2 2 1/2″ large potatoes, cut into 1/2″ chunks
• 1 1 1 cup fresh green beans cut into bite-sized pieces
• 1 1lb 1lb stew-meat beef chunks
• 1 1 1 bay leaf
• 1 1 1 teaspoon fresh thyme
• 1 1 1 clove garlic, crushed
• 3 3 3 cups beef stock
• 2 2 2 tablespoons light brown sugar
• 3/4 3/4 3/4 teaspoon salt
• 2 2 2 teaspoons Worcestershire sauce
• to to taste
• 3 3 3 tablespoons flour
• 2 2 2 teaspoons tomato paste

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.
Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.
Stir the stew once or twice as it cooks if possible.
30 minutes before serving, transfer a ladle-ful of broth to a small mixing bowl.
Add the flour and tomatoe paste. Whisk until mooth, then stir the mixture back into the stew and cook for the remaining half hour.
Serve hot.