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Slow Cooker Beef Stew

Source of Recipe


From "Retro Recipes from the '50s and '60s" by Addie Gundry



List of Ingredients



• 2 pounds beef stew meat, cut into 1-inch pieces
  
• 1 tsp kosher salt
  
• ½ tsp freshly ground black pepper
  
• 4 Tbsp all-purpose flour
  
• 1 Tbsp olive oil
  
• 1 pound Yukon gold potatoes, peeled and cut into 2-inch cubes
  
• 4 carrots, cut into 1-inch pieces
  
• 2 onions, cut into wedges
  
• 4 cloves garlic, minced
  
• 2½ cups beef broth
  
• 1 (6-ounce) can tomato paste
  
• 1 (14-ounce) can fire-roasted diced tomatoes
  
• 1 Tbsp Worcestershire sauce
  
• 1 tsp dried thyme
  
• 1 bay leaf
  
• 1 cup frozen peas
  






Instructions



1. Season the beef stew meat with the salt and pepper. Coat the beef with 2 tablespoons of the flour.
   
   
2. In a large skillet, heat the olive oil over medium heat. Add the beef and cook until browned, about 3 minutes on each side.
   
   
3. Lightly spray the insert of an 8-quart slow cooker with cooking spray. Put the potatoes, carrots, onions, and garlic in the slow cooker. Top with the browned beef. Add 2 cups of the broth, the tomato paste, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
   
   
4. Cover and cook for 4 to 5 hours on high or for 8 to 10 hours on low. Remove and discard the bay leaf.
   
   
5. In a small bowl, combine the remaining 2 tablespoons flour and ½ cup broth and mix well. Stir the flour mixture and the peas into the beef stew. Cook for 15 minutes more, until the mixture thickens. Ladle into bowls and serve.
   
   Serves 8