Beef Stew, Slow Cooker

By á-48530

Adapted from tasteofhome.com

Prep Time 25

minutes

Cook Time 510

minutes

Servings 8
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.

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.