Slow Cooker Beef Stew

By tschnet1

Ingredients

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

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.