We make this so often, it’s a household staple!
Today’s recipe is yet another hearty dish designed to warm you up on a chilly day. This beef stew is filled with delicious beef and vegetables, and best of all it doesn’t take much work to make. Just add the ingredients to a slow cooker before leaving for work, and by the time you get back the stew should be ready to serve the family.
Like any slow cooker recipe, this beef stew is absolutely open to all sorts of additions and adjustments. Play around with different broths, add a cup of red wine, or throw in a few extra spices as you see fit. There’s no wrong way to make this mouth-watering dinner, so go crazy with your additions and enjoy!
Slow Cooker Beef Stew
20 minutes active; 3+ hours inactive
- 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
- 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!