Slow Cooker Chuckwagon Stew – our FAVORITE beef stew recipe!! Stew meat, tomato puree, beef broth, chili powder, thyme, potatoes, carrots and green peas. Serve with some cornbread. Comfort food at its best!! #slowcooker #beefstew #comfortfood
This is one of Mama Hen’s recipes. She made this when I was growing up, and I’ve continued making it as an adult. I’ve made a few small changes to the original recipe to adapt more to my taste. The main changes are that I use tomato puree instead of diced tomatoes – I don’t like chunks of tomatoes – and I cook this in the crockpot. The recipe says to brown the meat before adding the rest of the ingredients. Browning the meat will add more flavor to the dish, but it tastes fine if you just throw the raw meat the in the crockpot too. We always serve this with a nice pan of cornbread. This is a great meal for a cold night.
Yield: serves 6 to 8
prep time: 5 MINScook time: 7 hourtotal time: 7 hours and 5 mins
2 lb stew meat
1/4 cup flour
1 tsp sugar
1 (10.75-oz) can tomato puree
1 (14.5-oz) can beef broth
2 tsp salt
1/4 tsp pepper
2 tsp chili powder
1/4 tsp thyme
2-3 potatoes, peeled and cubed
3-4 carrots, peeled and sliced
1 cup green peas (I use frozen)
Coat the stew meat in the flour and sugar. Brown in skillet. Transfer meat to slow cooker and add all remaining ingredients except for peas.
Cook on LOW for 7-8 hours. Add peas and cook for 30 minutes longer.