Slow Cooker Beef Stew

By Lori

6 Person

375 Minutes

200 Calories

The shortest winter month is here but the cold weather is not going anywhere. The body is craving soul food. A big bowl of hot beef stew with chunks of carrots, potatoes, green beans, and beef served along a slice of bread is exactly what we need. After running errands all day, busy school day or simply on a lazy weekend – this Slow Cooker Beef Stew will make your soul and body happy.

Ingredients

1 cup frozen green beans, optional
2 cups water, optional
1 bay leaf
1 medium yellow onion chopped
1/2 tsp. paprika
1 tbsp. Worcestershire sauce
3 tbsp. cornstarch
3 cups beef broth or stock
2 tbsp. tomato paste
1 1/2 tsp. dried oregano
3 cloves garlic
4 russet potatoes cut into large chunks
5 carrots cut into large chunks
1/2 tsp. salt
1 tbsp. olive oil
1/2 tsp. ground black pepper
1 1/2 pounds beef stew meat

Method

01

In a large skillet, heat up olive oil. Add stew meat, season with salt and pepper and brown on all sides.
02

Add carrots, potatoes, garlic to 5 to 7 quart slow cooker. Add meat.
03

In a measuring cup, whisk together 1 cup of beef stock and cornstarch. Add to slow cooker.
04

Add all of the remaining ingredients to slow cooker. Set on LOW and cook 6 to 8 hours or set on HIGH and cook for 4 to 5 hours.
05

In the last 15 to 30 minutes of cooking, add frozen green beans.