Description
CrockPot Beef Stew
Ingredients
2 lbs beef stew meat, cut into 1-inch cubes
4 medium potatoes, peeled and diced
3 carrots, sliced
2 celery stalks, chopped
1 cup frozen peas
1 onion, diced
3 cloves garlic, minced
4 cups beef broth
3 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp dried thyme
2 bay leaves
Salt and pepper to taste
2 tbsp all-purpose flour (optional, for thickening)
Directions
Add beef stew meat, potatoes, carrots, celery, onion, and garlic to the CrockPot.
Pour in beef broth, then stir in tomato paste, Worcestershire sauce, thyme, and bay leaves. Season with salt and pepper.
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender.
Add frozen peas during the last 30 minutes of cooking.
Optional: To thicken the stew, mix 2 tbsp of flour with 2 tbsp water to create a slurry. Stir it into the stew and let it cook for another 10 minutes.
Remove bay leaves before serving. Garnish with fresh parsley if desired.
Prep Time: 15 minutes
Cook Time: 8 hours (LOW) / 4-5 hours (HIGH)
Total Time: 8 hours 15 minutes
Servings: 6
Calories: 350 kcal per serving
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