Slow Cooker Beef Stew
By á-46561
Stew meat is dredged in flour, browned, and slow-cooked with carrots, potatoes, onion, celery, tomatoes, and spices in beef broth to make a savory stew.
- 8
- 25 mins
- 535 mins
4.4/5
(8 Votes)
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 canola oil
- 1 (14-1/2 ounce) can diced tomatoes, undrained
- 1/2 to 1 cup beef broth
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon browning sauce
Preparation
Step 1
Layer the potatoes, carrots, onion and celery in a 5-quart slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, heat oil and brown meat 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.
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