Slow-Cooker Beef Stew Recipe

Name: Slow-Cooker Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef stew meat; 4 potatoes, peeled and cut in wedges; 3 carrots, cut in chunks; 2 onions, chopped; 2 cloves garlic, minced; 1 ½ cups beef stock; 1 (6 ounce) can tomato paste; 1 bay leaf; 1 tablespoon Worcestershire sauce; 1 cup frozen peas; ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons all-purpose flour

Servings: persons

2 lbs beef stew meat
4 potatoes, peeled and cut in wedges
3 carrots, cut in chunks
2 onions, chopped
2 cloves garlic, minced
1 ½ cups beef stock
1 (6 ounce) can tomato paste
1 bay leaf
1 tablespoon Worcestershire sauce
1 cup frozen peas
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons all-purpose flour

1
Trim and cut beef into 1-inch cube.
2
In 18 to 24-cup (4.
3
5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
4
Cover and cook on low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
5
Add peas,salt and pepper.
6
Increase heat to High.
7
Whisk flour with 2 tablespoon water; stir in stew.
8
Cook, covered, for 5 minutes or until thickened.
9
Discard bay leaf.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs beef stew meat, 4 potatoes, peeled and cut in wedges, 3 carrots, cut in chunks, 2 onions, chopped, and more.

Yes, Slow-Cooker Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Beef Stew

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