Slow Cooker Beef Stew

By cooksalot

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 pound beef stew meat, cubed
• 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
• 3 tablespoons flour
• 2 teaspoons tomato paste
• Kosher salt and freshly ground pepper, to taste

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 high for 4-5 (or on low for 8-10) 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 tomato paste. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.
Serve hot and enjoy!