Slow Cooker Beef Stew

By shelliec

Ingredients

• Beef Stew:
• 3 Cans Canned Beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4-5 medium red potatoes, chopped (about 1 pound)
• 4 medium carrots, peeled and sliced
• 4 stalks celery, sliced thick (1/4”-1/2”)
• 1 large onion, chopped
• 4-6 garlic cloves, minced
• 1 bay leaf
• Beef Gravy Broth:
• 1 14 oz. can crushed tomatoes
• 1 10.5 oz. can beef consommé **
• 1 15 oz. can low sodium beef broth
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Dijon mustard
• 1/3 cup all-purpose flour
• 2 teaspoons beef bouillon
• 1 1/2 teaspoons sugar
• 1/2 tsp EACH ground cumin, paprika, dry oregano, dry thyme

Details

Servings 8
Adapted from carlsbadcravings.com

Preparation

Step 1

1. Add all of the beef stew ingredients into the slow cooker.
2. In a pan, whisk in all of the Beef Gravy Broth ingredients. The flour will be lumpy at first but will dissolve as you cook and continue to whisk. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy.
3. Add to slow cooker and toss to combine. Add bay leaf. The Gravy will be very thick but will thin to the perfect consistency as moisture is released from the vegetables as they cook.
4. Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until vegetables and beef are very tender. Discard bay leaf. Season with salt and pepper to taste.