Slow Cooker Beef Stew

Slow Cooker Beef Stew. Some warm and delicious stew of tender beef and substantial vegetables–a cold-day dish!

Ingredients

• 1/4 cup all-purpose flour

• 2 teaspoons dried thyme

• 1/2 teaspoon kosher salt, and more, to taste.

• 1 teaspoon black pepper, freshly ground, and more, to serve.

• 1 teaspoon garlic powder

• 1 medium yellow onion, chopped

• 4 medium size carrots, peeled and cut in pieces.

• 2 stalks of celery, medium, chopped.

• 1 pound Gold or red potatoes (approximate 3 medium) chopped (Yukon gold or red).

• 2 1/4 pounds beef chuck roast, trimmed of bones or beef stew meat, cut into 1-inch pieces.

• 2 dried bay leaves

• 1 1/2 cups beef broth

• 1 tablespoon tomato paste

• 1 tablespoon Worcestershire sauce.

• Fresh parsley leaves, cut in 1/2 inch pieces and to serve (optional)

Slow Cooker Beef Stew: Directions

1. Prepare the Meat & Vegetables – Combine flour, thyme, salt, pepper and garlic powder in a large bowl. Put the pieces of beef to the bowl and toss the meat with the flour mixture to ensure even covering of the meat.

2. Assemble the Stew – Put the beef, which has been coated, onions, carrots, celery, and potatoes in the slow cooker. Stir in bay leaves, beef stock, tomato paste and Worcestershire sauce. Blend to ensure that all ingredients are properly mixed.

3. Cook the Stew – Cover slow cooker with a lid and cook on low 7-8 hours or until beef is tender and vegetables are cooked. Add more salt and more pepper as desired.

4. Serve – Take away bay leaves prior to service. Serve with fresh parsley that has been chopped in bits. When warm, eat your rich, warm beef stew!

Preparation Time: 15 minutes
Cooking Time: 7-8 hours
Servings: 6-8 people

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