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Slow Cooker Beef Stew. This made about 6 servings for us! If needing more you could always double it!
Ingredients:
– 1 pound beef stew meat (cut into smaller 1 inch cubes)
– 1/4 cup all-purpose flour
– 1/2 tsp salt
– 1/2 tsp ground black pepper
– 2 beef boullion cubes
– 1 cup water
– 1 (14.5 oz) can of petite diced tomatoes, undrained
– 4 (ish) medium carrots, diced (roughly 10oz)
– 1 tsp Worcestershire sauce
– 1 package frozen peas
– 4 small red potatoes, diced
– 1 small onion, chopped
– paprika and garlic powder (I seasoned with my heart on these ones, and did not measure)
Directions:
– put meat into the slow cooker
– in a bowl, mix together flour, salt & pepper. Dump over meat, and toss to coat
– add remaining ingredients except the frozen peas & stir all to combine
– cover and cook until beef is tender, about 7.5 to 8 hours low (I think it may be closer to 3.5 to 4 if done on high, but I always cook mine on low).
– add peas in the last 30 minutes of cooking
Serving suggestion:
We made wide egg noodles and put the stew on top of it! This would also be really good over mashed potatoes (I would omit the diced potato from the recipe though if going that route). It’s also great on its own if preferred!
Tips and tricks:
I added in my peas to the slow cooker when I started my water on the stove for my noodles, and the timing worked out great! We also kept this as low sodium as possible by using no salt added tomatoes
I forgot to take a picture of how mine turned out until I was putting up the leftovers, so I’m sorry it is not super pretty!!! Very yummy though!
Fakeaway Doner Kebab In The Slow Cooker
Slow Cooker Beef Stew
