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Old-Fashioned Beef Stew

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The stew your grandmother made, adapted for the slow cooker. Everything goes in raw; the long cook does the tenderizing.

Ingredients

Scale
  • 2 1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons salt, 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 carrots, sliced thick
  • 3 stalks celery, sliced
  • 1 1/2 pounds russet potatoes, cut into 1-inch chunks
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves and 1 teaspoon dried thyme
  • 1 cup frozen peas

Instructions

  1. Toss the beef with the flour, salt and pepper until coated.
  2. Brown the beef in the oil in a hot skillet, working in two batches so it sears instead of steaming. Scrape everything into the slow cooker.
  3. Add the onion, carrots, celery and potatoes to the crock.
  4. Stir the broth, tomato paste and Worcestershire sauce together, pour it in, and add the bay leaves and thyme.
  5. Cover and cook on Low for 8 hours, until the beef and potatoes are fork-tender.
  6. Remove the bay leaves, stir in the frozen peas, and let stand 10 minutes before serving with bread and butter.

Notes

If the stew is thinner than you like, stir 2 tablespoons cornstarch into 2 tablespoons cold water and cook on High, uncovered, for 15 minutes.

Find it online: https://crockpotdaily.com/old-fashioned-beef-stew/