Beef Stew is one of my favorite slow cooker meals. It is comfort food at its best. Beef, potatoes, carrots, tomatoes and green peas. It is our favorite way to eat veggies! They taste SO good slow cooked all day in yummy beef flavors. Complete the meal with some biscuits or cornbread.
This recipe calls for the stew meat to be browned before adding to the slow cooker. You can do this the night before or skip it all together. I think it adds more flavor and a nice color to the meat, but it isn't going to ruin the stew if you skip browning the meat.
This stew was a little thin after it was finished cooking. We prefer a thicker stew, so I added a little cornstarch and water to thicken it up. If you like a thinner beef stew, you can skip that step. Either way, the flavors are great! We ate this for dinner and lunch the next day. SO good!!
My Slow Cooker:
serves 6 to 8
- 2 lb stew meat
- 1/4 cup flour
- 1 tsp sugar
- 2 Tbsp canola oil
- 1 (15-oz) can petite diced tomatoes, drained
- 3 celery stalks
- 3 to 4 potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 3 Tbsp tomato paste
- 5 tsp chili powder
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 (1-oz) packages brown gravy mix
- 4 cups beef broth
- 1 cup frozen green peas
- 1 Tbsp corn starch
- 2 Tbsp water
Coat the stew meat in the flour and sugar. Brown in canola oil in large skillet.
Transfer meat to crock-pot. Add tomatoes, celery, potatoes, carrots, tomato paste, chili powder, thyme, garlic powder, pepper, brown gravy mix and beef broth. Cover and cook on LOW for 8 to 10 hours.
Add frozen green peas to slow cooker. Whisk together corn starch and water. Pour in the stew and stir. Cook on LOW for an additional 15 minutes, or until thickened.
My Slow Cooker:
CONNECT WITH PLAIN CHICKEN